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- A1 Sauce
- Almond Joy Bars
- Applebee's Lemonade
- Applebee's Low-Fat Blackened Chicken Salad
- Applebee's Oriental Chicken Salad
- Arby's Barbecue Sauce
- Arby's Horsey Sauce
- Arthur Treacher's Fish Batter
- Auntie Ann's Pretzels
- Baby Ruth Bars
- Bailey's Original Irish Cream
- BB King's BBQ Ribs
- Ben & Jerry's Cherry Garcia
- Ben & Jerry's Giant Chocolate Chip Cookies
- Ben & Jerry's NY Super Fudge Chunk
- Benihana Magic Mustard Sauce
- Benihana's Fried Rice
- Benihana Ginger Salad Dressing
- Bennigan's Hot Bacon Dressing
- Bennigan's Onion Soup
- Bisquick
- Black Angus Garlic Cheese Bread
- Black Eyed Pea's Broccoli-Cheese Soup
- Boboli Pizza Crust
- Borden's Sweetened Condensed Milk
- Boston Market Chicken
- Boston Market Meatloaf
- Brown Derby's Original Cobb Salad
- Buffalo-Style Chicken Wings
- Cajun Cafe's Bourbon Chicken
- California Pizza Kitchen Thai Chicken Pizza
- Carl's Jr. Famous Star
- Cheese Nips
- Cheesecake Factory Pumpkin Cheesecake
- Chi-Chi's Salsa
- Chi-Chi's Sweet Corn Cake
- Chi-Chi's Seafood Enchiladas
- Chick-Fil-A Chicken Sandwich
- Chili's Nacho Burger
- Chips Ahoy
- Cinnabon Rolls
- Clausen Kosher Dill Pickles
- Coney Island Dogs
- Cracker Barrel's Bread Pudding
- Cracker Barrel's Hashbrown Casserole
- Cracker Jack
- Dairy Queen Blizzard
- El Pollo Loco Chicken
- El Torito's Black Bean Soup
- El Torito's Mexican Caesar Salad
- Entenmann's Fat Free Chocolate Cupcakes
- Fiddle Faddle
- Fig Newtons
- Four Seasons Crab Cakes
- General Tso's Chicken
- Girl Scout Mint Cookies
- Goo Goo Clusters
- Good Season's Italian Dressing
- Grape Nuts Cereal
- Gummi Bears
- Hamburger Helper
- Hardee's Buttermilk Biscuits
- Heath Bar Candy
- Heinz 57 Sauce
- Hershey's Chocolate Syrup
- Hidden Valley Ranch Dressing
- Honey Baked Ham
- Hooter's Buffalo Chicken Wings
- Hostess Cupcakes
- Hostess Twinkies
- Houlihan's Baked Potato Soup
- Howard Johnson's Boston Brown Bread
- IHOP Pancakes
- In-N-Out Double-Double Hamburger
- International House Of Coffee Flavored Coffees
- Jack-In-The-Box Tacos
- Kahlua
- KFC Original Fried Chicken
- KFC Cole Slaw
- KFC Gravy
- KFC Macaroni Salad
- King's Hawaiian Bread
- Kraft Macaroni and Cheese
- Kraft Thousand Island Dressing
- Krispy Kreme Doughnuts
- Krystal's Hamburgers
- Legal Seafood Clam Chowder
- Lipton's Onion Soup
- Little Caesar's Crazy Sauce
- Lowry's Seasoned Salt
- Luchow's German Potato Salad
- Lum's Ollieburger
- Mar's Almond Bar
- McDonald's Big Mac Sauce
- McDonald's Filet-O-Fish Sandwich
- McDonald's Honey Mustard Sauce
- McDonald's Hot Mustard Sauce
- McDonald's Quarter Pounder
- McDonald's Sweet and Sour Sauce
- Miracle Whip
- Nutri-Grain Bars
- Old Bay Seasoning
- Olive Garden Eggplant Parmigiana
- Olive Garden Fettucine Alfredo
- Olive Garden House Dressing
- Olive Garden Pasta e Fagioli
- Olive Garden Toscana Soup
- Orange Julius
- Oreo Cookies
- Outback Steakhouse Aussie Fries
- Outback Steakhouse Bloomin' Onion
- Outback Steakhouse Coconut Shrimp
- Outback Steakhouse Honey Wheat Bushman Bread
- Outback Steakhouse Sydney's Sinful Sundae
- Panda Express Orange Chicken
- Papa John's Garlic Sauce
- Pecan Sandies
- Pillsbury Crescent Rolls
- Pizza Hut Creamy Italian Dressing
- Pizza Hut Original Pan Pizza
- Pizzaria Uno's Chicago Deep Dish Pizza
- Planet Hollywood Cap'n Crunch Chicken
- Ponderosa's Steak Sauce
- Popeye's Fried Chicken
- Popeye's Red Beans and Rice
- Red Lobster Cheese Biscuits
- Red Lobster Creamy Caesar Dressing
- Red Lobster Tartar Sauce
- Reese's Peanut Butter Cups
- Ruby Tuesday Apple Pie
- Sara Lee Cheesecake
- Sara Lee Poundcake
- Sbarro Baked Ziti
- Sbarro Tomato Sauce
- Shake and Bake
- Sizzler Cheese Toast
- Snapple Flavored Ice Teas
- Snickers Candy Bar
- Soup Nazi's Seafood Bisque
- Starbuck's Frappuccino
- Steak & Ale Hawaiian Chicken
- Stouffer's Macaroni and Cheese
- Swiss Miss Hot Chocolate
- T.G.I. Friday's Jack Daniels Grill Glaze
- T.G.I. Friday's Soy Dressing
- Taco Bell Crispitos
- Taco Bell Enchirito
- Taco Bell Green Sauce
- Taco Bell Hot Sauce
- The REAL Neiman Marcus Cookie Recipe
- Thomas English Muffins
- Tony Roma's Baby Back Ribs
- Tony Roma's Onion Rings
- Twix Bars
- Waldorf Hotel's Waldorf Salad
- Wendy's Chili
- Wendy's Frosty
- Wheat Thins
- Wicker's BBQ Sauce
- Yoo Hoo
- York Peppermint Patties
- A1 Sauce
- 1/2 Cup Orange Juice
- 1/2 Cup Raisins
- 1/4 Cup Soy Sauce
- 1/4 Cup White Vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp Bottled Grated Orange Peel
- 2 Tbsp Heinz Ketchup
- 2 Tbsp Heinz Chili Sauce
- 1. Bring to a boil for 2 minutes stirring.
- 2. Remove from heat. Allow to cool to lukewarm.
- 3. Put mixture in a blender till it is pureed. Pour in bottle.
- 4. Cap tightly and refrigerate to use within 90 days.
- Almond Joy Bars
- Ingredients (26 servings)
- 4 c (8 1/2-oz) shredded coconut
- 1/4 c Light corn syrup
- 1 pk (11 1/2-oz) milk chocolate pieces
- 1/4 c Vegetable shortening
- 26 Whole natural almonds (1-oz)
- Line two large cookie sheets with waxed paper. Set large wire cooling rack
- on paper; set aside.
- Place coconut in large bowl; set aside.
- Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
- or until syrup boils. Immediately pour over coconut. Work warm syrup into
- coconut using the back of a wooden spoon until coconut is thoroughly coated.
- This takes a little time, and yes, there is enough syrup.
- Using 1 level measuring tablespoon of coconut, shape into a ball by
- squeezing coconut firmly in palm of one hand, then rolling between both
- palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
- inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
- there are no loose ends of coconut sticking up.
- Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
- microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
- be stirred smooth and is glossy; stirring once or twice.
- Working quickly, spoon 1 level measuring tablespoon of the chocolate
- over each coconut ball, making sure chocolate coats and letting excess
- chocolate drip down onto waxed paper. While chocolate coating is still soft,
- lightly press whole almond on top of each. Let stand to set or place
- in refrigerator. Store in a single layer in airtight container.
- Keeps best if refrigerated. Makes 26.
- Applebee's Lemonade
- 1 Quart water
- 1 Cup sugar
- 1 Cup FRESH lemon juice
- Sparkling Water (not tonic water, like Perrier)
- Mix first three togther. Fill a tall glass 2/3 to
- 3/4 with Lemon mixture then fill with sparkling water.
- An intresting variation is to puree some fruit
- (raspberries, strawberries, etc) with a little
- superfine or powdered sugar and put that in the
- glass before adding the the lemonade and water.
- Applebee's Low-Fat Blackened Chicken Salad
- Dressing:
- 1/4 cup fat free mayonnaise
- 1/4 cup Grey Poupon Dijon mustard
- 1/4 cup honey
- 1 tablespoon prepared mustard
- 1 tablespoon white vinegar
- 1/8 teaspoon paprika
- Chicken Marinade:
- 1 cup water
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1/2 tablespoon Worcestershire
- Cajun Spice Blend:
- 1/2 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 2 boneless, skinless chicken breast halves
- 2 tablespoons light butter
- Salad:
- 8 cups chopped iceberg lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup fat free shredded mozzarella cheese
- 1/2 cup fat free shredded cheddar cheese
- 1 large tomato, diced
- 1 hardboiled egg white, diced
- 1. Make dressing by combining ingredients in a small bowl. Mix well by hand.
- Store in a covered container in the refrigerator until salad is ready.
- 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,
- and stir. Add the chicken breasts to the marinade, cover bowl and keep in
- refrigerator for several hours. Overnight is even better.
- 3. When chicken is marinated, preheat a frying pan or skillet (an iron
- skillet, if youve got it) over medium/high heat. Also, preheat your
- barbecue grill to medium/high heat.
- 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a
- teaspoon of the spice blend over one side of each of the chicken breasts.
- Cover the entire surface of the chicken with spice.
- 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3
- minutes on the side with the spices. While first side cooks, sprinkle
- another teaspoon of spice over the top of each chicken breast, coating
- that side as you did the other. Flip the chicken over, and sear for
- another 2-3 minutes. The surface of the chicken will be coated with a
- charred, black layer of flavor. This is exactly what you are shooting for.
- 6. Finish the chicken off on your barbecue grill. Grill each breast on
- both sides for 2-3 minutes, or until they are done.
- 7. While chicken is cooking prepare the salads by splitting the lettuce into
- two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
- together, then top the salad with the cheeses and hardboiled egg.
- Sprinkle the diced tomato on each salad.
- 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.
- Spread the chicken over the top of the salad and serve immediately with
- dressing on the side.
- Serves 2 as an entree. Applebee's Oriental Chicken Salad
- Oriental Dressing:
- 3 tablespoons honey
- 1 1/2 tablespoons rice winevinegar
- 1/4 cup mayonnaise
- 1 teaspoon Grey Poupon Dijon mustard
- 1/8 teaspoon sesame oil
- Salad:
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup corn flake crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 boneless, skinless chicken breast half
- 2-4 cups vegetable oil (for frying)
- 3 cups chopped romaine lettuce
- 1 cup red cabbage
- 1 cup Napa cabbage
- 1/2 carrot, julienned or shredded
- 1 green onion, chopped
- 1 tablespoon sliced almonds
- 1/3 cup chow mein noodles
- 1. Preheat oil in deep fryer or deep pan over medium heat. You want the
- temperature of the oil to be around 350 degrees.
- 2. Blend together all ingredients for dressing in a small bowl with an
- electric mixer. Put dressing in refrigerator to chill while you prepare
- the salad
- 3. In a small, shallow bowl beat egg, add milk, and mix well.
- 4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
- 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken
- first into egg mixture then into the flour mixture, coating each piece
- completely.
- 6. Fry each chicken finger for 5 minutes or until coating has darkened to
- brown.
- 7. Prepare salad by tossing the chopped romaine with the chopped red
- cabbage, Napa cabbage, and carrots.
- 8. Sprinkle sliced green onion on top of the lettuce.
- 9. Sprinkle almonds over the salad, then the chow mein noodles.
- 10. Cut the chicken into small bite-size chunks. Place the chicken onto the
- salad forming a pile in the middle. Serve with salad dressing on the
- side. Makes 1 dinner-size salad.
- Arby's Barbecue Sauce
- 1 cup ketchup
- 2 teaspoons water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon Tabasco pepper sauce
- 1. Combine all the ingredients in a small saucepan and cook over medium
- heat, stirring constantly, until the sauce begins to boil,
- 5 to 10 minutes.
- 2. Remove the sauce from the heat. Cover and allow to cool.
- 3. Pour into a covered container for storage in your refrigerator.
- Keeps for a month or two.
- Makes 1 cup. Arby's Horsey Sauce
- 1 cup mayonnaise
- 3 tbsp. Bottled horseradish cream
- 1 tbsp. Sugar
- Mix all ingredients and chill
- Arthur Treacher's Fish Batter
- 3 Pounds Fish Fillets
- 2 Cups All-purpose flour
- 3 Cups Pancake mix
- 3 Cups Club soda
- 1 Tablespoon Onion powder
- 1 Tablespoon Seasoned salt
- Dip moistened fish pieces evenly but lightly in the flour.
- Dust off any excess flour and allow pieces to air dry on waxed paper,
- about 5 minutes. Whip the pancake mix with the club soda to the
- consistency of buttermilk- pourable, but not too thin and not too thick.
- Beat in the onion powder and seasoned salt.
- Dip floured fillets into batter and drop into 425 oil in heavy saucepan
- using meat thermometer. Brown about 4 minutes per side.
- Arrange on cookie sheet in 325 oven until all pieces have been fried.
- Auntie Ann's Pretzels
- 1 1/2 cup warm water
- 1 1/8 tsp. active yeast (1 1/2 pkg)
- 2 Tbs. brown sugar
- 1 1/8 tsp. salt
- 1 cup bread flour
- 3 cups regular flour
- 2 cups warm water
- 2 Tbs. baking soda
- To taste coarse salt
- 2-4 Tbs. butter (melted)
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
- sugar, salt, and stir to dissolve; add flour and knead dough until smooth
- and elastic. Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm
- water and 2 Tbs. baking soda. Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope
- (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
- and place on greased baking sheet. Allow pretzel to rise again. Bake in a
- 450 degree oven for about 10 minutes or until golden. Brush with melted
- butter and enjoy!
- Toppings:
- After you brush with butter try sprinkling with coarse salt.
- Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
- in a shallow bowl( big enough to fit the entire pretzel) and in another
- bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
- butter, coating both sides generously. then dip again into the cinnamon
- mixture.
- Baby Ruth Bars
- 1 1/3 cups margarine
- 2 cups brown sugar
- 1/3 cup white corn syrup
- 8 cups oatmeal
- 2 tsp. vanilla
- 1/2 cup peanut butter
- Melt margarine. Add brown sugar, syrup, peanut butter,
- oatmeal and vanilla. Put in 9x13 cake pan.
- Bake 350 for about 15 minutes.
- Topping:
- 6 oz. package. chocolate chips
- 1/2 6 oz. package butterscotch chips
- 2/3 cup peanut butter
- 1 cup chopped nuts/peanuts
- Melt together and spread on top.
- Bailey's Original Irish Cream
- 1 cup light cream
- 1 can Eagle sweetened condensed milk (14 oz.)
- 1 2/3 cups Irish whiskey
- 1 teaspoon instant coffee
- 2 tablespoons Hershey's chocolate syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1. Combine all the ingredients in a blender set on high speed for 30
- seconds.
- 2. Bottle in a tightly sealed container and refrigerate. The
- liqueur will keep for at least 2 months if kept cool. Be sure to
- shake the bottle well before serving.
- Makes 4 cups.
- BB King's BBQ Ribs
- 2 Pounds Pork Loin Ribs
- Dry Spice Rub (recipe follows)
- 4 cups canned tomato sauce
- 1/2 cup diced tomato
- 1/4 cup firmly packed brown sugar
- 1/4 tablespoon Worcestershire sauce
- 2 tablespoons dried onion
- 1/4 cup soy sauce
- 1/4 cup water
- Coleslaw and grilled corn on the cob as
- accompaniments
- Rub ribs well with some of the Dry Spice Rub and refrigerate,
- covered, for 4 to 6 hours.
- In a saucepan combine tomato sauce, tomato, sugar,
- Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
- Dry Spice Rub and cook over very low heat for 3 hours.
- Preheat a grill or smoker over low heat until hot. Add ribs and
- cook, covered, for 3 to 5 hours. Brush with sauce during last
- minutes of cooking. Serve with remaining sauce, coleslaw, and
- corn.
- (Dry Spice Rub)
- 1 cup chili powder
- 1 tablespoon garlic granules
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 1/2 teaspoons salt
- 2 tablespoons seasoned salt
- In a jar combine all ingredients well and store in a dry place,
- covered, until ready to use. Ben & Jerry's Cherry Garcia
- 1/4 cup shaved semi-sweet chocolate bars
- 1/4 cup fresh Bing cherries, halved and pitted (you may
- use canned cherries, but be sure to drain the syrup)
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1. Place the shaved chocolate flakes and the cherries in
- separate bowls. Cover and refrigerate.
- 2. Whisk the eggs in a mixing bowl until light and fluffy, 1
- to 2 minutes. Whisk in the sugar, a little at a time, then
- continue whisking until completely blended, about 1 minute
- more. Pour in the cream and milk and whisk to blend.
- 3. Transfer the mixture to an ice cream maker and freeze
- following the manufacturers instructions.
- 4. After the ice cream stiffens (about 2 minutes before it is
- done), add the chocolate and the cherries, then continue
- freezing until the ice cream is ready.
- Ben & Jerry's Giant Chocolate Chip Cookies
- 1/2 cup Butter, room temperature
- 1/4 cup Granulated sugar
- 1/3 cup Brown sugar
- 1 Large egg
- 1/2 teas Vanilla extract
- 1 cup (+ 2 teas) All Purpose Flour
- 1/2 teas Salt
- 1/2 teas Baking Soda
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Coarsely Chopped Walnuts
- 1. Preheat the oven to 350F.
- 2. Beat the butter and both sugars in a large mixing bowl until light
- and fluffy. Add the egg and vanilla extract and mix well.
- 3. Mix the flour, salt, and baking soda in another bowl. Add the dry
- ingredients to the batter and mix until well blended. Stir in the
- chocolate chips and walnuts.
- 4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
- cookie sheet. Flatten each scoop with the back of a spoon to about 3
- inches in diameter.
- 5. Bake until the centers are still slightly soft to the touch, 11 to
- 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
- to racks to cool completely.
- Makes 12 to 15 cookies.
- Ben & Jerry's NY Super Fudge Chunk
- 1/4 cup White chocolate; chop coarse
- 1/4 cup Semisweet chocoate; chop
- 1/4 cup Pecan halves; chopped
- 1/4 cup Walnuts; chop coarse
- 1/4 cup Chocolate covered almonds; cut in half
- 4 oz Unsweetened chocolate
- 1 cup Milk
- 2 Large Eggs
- 1 cup Sugar
- 1 cup Heavy or whipping cream
- 1 teas Vanilla extract
- 1/2 teas Salt
- Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
- covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
- chocolate in the top of a double boiler over hot, not boiling water.
- Whisk in the milk, a little at a time, and heat, stirring constantly,
- until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
- bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
- time, then continue whisking until completely blended, about 1 minute more.
- Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
- mixture into the cream mixture and blend. Cover and refrigerate until cold,
- about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
- to an ice cream maker and freeze following the manufacturer's instructions.
- After the ice cream stiffens (about 2 minutes before it is done), add the
- chocolate and nuts, then continue freezing until the ice cream is ready.
- Makes one Quart.
- Benihana's Fried Rice
- 1 c Uncooked rice
- 5 T Butter
- 1 c Chopped onion
- 1 c Chopped carrots
- 2/3 c Chopped scallions
- 3 T Sesame seeds
- 5 Eggs
- 5 T Soy sauce
- Salt
- Pepper
- Cook rice according to package directions. In a large skillet melt butter.
- Add onions, carrots and scallions. Saute until carrots are translucent.
- Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
- Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
- even color. Lightly grease another skillet. Beat eggs. Pour into hot
- skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
- sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
- Benihana Ginger Salad Dressing
- 1/2 cup minced onion
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1. Combine all ingredients in a blender. Blend on high speed for about
- 30 seconds or until all of the ginger is well-pureed.
- Makes 1 3/4 cups. Benihana Magic Mustard Sauce
- 3 tb Powdered mustard
- 2 tb Hot water
- 1/2 c Soy sauce or tamari sauce
- 2 t. Sesame seeds, toasted
- 1 Garlic clove
- In a small bowl, blend mustard and water into a paste.
- Pour paste into blender container; add remaining ingredients and process
- about 1 minute or until smooth.
- Makes 6 servings, about 2 Tb. each. Bennigan's Hot Bacon Dressing
- 2 ounces Bacon grease
- 1/4 pound Red onion, dice fine
- 2 cups Water
- 1/2 cup Honey
- 1/2 cup Red wine vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons Cornstarch
- 1 tablespoon Tabasco (optional)
- Place the bacon grease in a saucepan over medium-high heat.
- Add the onions and saute until the onions start to blacken. While
- the onions are carmelizing, in a mixing bowl place the water,
- honey, pepper sauce, and red wine vinegar. Using a wire whisk,
- mix the ingredients well.
- Add the cornstarch and whisk well. After the onions have
- carmelized, add the Dijon mustard to the onions and stir together
- with a rubber spatula. Add the water, vinegar, pepper sauce
- honey and cornstarch to the mustard and onions and mix.
- Continue stirring until mix thickens and comes to a boil. Remove
- from heat and store in refigerator until needed. To reheat use a
- double boiler.
- Bennigan's Onion Soup
- 1/2 pound Firm white onions -- sliced
- 1/4 cup Butter
- 2 tablespoons Corn oil
- 3 tablespoons Flour
- 1 quart Chicken broth
- 1 quart Beef broth
- 8 slices French bread
- Swiss cheese -- shredded
- Parmesan -- grated
- Saute onions in butter and oil until onions are transparent, but not
- well browned. When tender, turn heat to lowest point and sprinkle with
- flour, stirring vigorously. Pour into Dutch oven and stir in broths.
- Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
- cheese to smooth paste and spread over bread. Float a slice of
- bread atop each serving. Place all bowls on oven rack 4" from broiler heat
- and broil until cheese melts. Serve at once. Leftover soup freezes
- well up to 6 months.
- Bisquick
- 8 Cups Flour
- 1 1/4 Cups Nonfat Dry Milk Powder
- 1/4 Cup Baking Powder
- 1 Tablespoon Salt
- 2 Cups Shortening
- Combine flour, milk, baking powder, and salt in a very large bowl.
- Cut in shortening until it resembles coarse cornmeal. Store in tightly
- closed covered container in a cool place. Makes about 10 cups.
- Black Angus Garlic Cheese Bread
- 1 loaf french bread
- 1/2 cup butter
- 1 cup shredded jack cheese
- 1 cup shredded asiago cheese
- 1 cup mayonnaise
- 1 bunch green onions, chopped
- 2 cloves garlic, pureed
- Split french bread loaf into halves horizontally. Mix butter, cheeses,
- mayonnaise, green onions and garlic in a bowl, blending well. Spread the
- cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
- place under broiler about 3 minutes longer. Cut into slices and serve.
- Black Eyed Pea's Broccoli-Cheese Soup
- 1 1/2 Pounds broccoli -- fresh
- 2 Cups water
- 3/4 Teaspoon salt
- 1/2 Cup Cornstarch
- Mix With 1 Cup Cold Water
- 1 Pint half and half
- 1 Pound Velveeta
- 1/2 Teaspoon pepper
- Steam or boil broccoli until tender.
- Place half-and-half and 2 cups water in top of double boiler.
- Add cheese, salt and pepper. Heat until cheese is melted.
- Add broccoli. Mix cornstarch and water in small bowl.
- Stir into cheese mixture in double boiler and heat over
- simmering water until soup thickens. Boboli Pizza Crust
- 1 pk Dry Yeast
- 1/4 cup Water
- 2 1/4 cups Warm water
- 6 tb Olive oil,+ extra for pans
- 6 cups Flour
- 1 ts Salt
- Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
- Add the rest of the ingedients and mix well. Turn out onto board and knead
- for ten minutes. Place back in bowl covered with a damp towel and let rise
- 30 to 40 minutes.
- Divide dough into 3 parts and place in 3 olive-oiled pie pans.
- Dimple dough with fingers. Place on top the following mixture:
- Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
- and thyme. If herbs are dried, soak them in water for 10 minutes and then
- pat dry on paper towels.
- Let rise 50 to 60 minutes.
- Bake at 350 degrees F for 25 minutes.
- May dip in olive oil.
- Borden's Sweetened Condensed Milk
- 3/4 C. sugar
- 1/2 C. water
- 1 C. plus 2 T. powdered milk
- Combine all ingredients. Heat to boiling.
- Cook until thick, this will take 15 to 20
- minutes. This equals one can. Boston Market Chicken
- 1/4 cup canola oil
- 1 Tbl. honey
- 1 Tbl. lime juice
- 1/4 tsp. paprika
- 4 chicken breast halves, washed and patted dry
- Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
- lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
- dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
- 35-40 minutes, basting every 8-10 minutes, until well browned and juices
- run clear when you cut into the thickest part of the chicken. Remove from
- oven. Cover with foil for 15 minutes.
- This softens the chicken and keeps it hot until served. Serves four.
- Boston Market Meatloaf
- 1 cup tomato sauce
- 1 1/2 tablespoons Kraft original barbecue sauce
- 1 tablespoon granulated sugar
- 1 1/2 pounds ground sirloin (10% fat)
- 6 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- dash garlic powder
- 1. Preheat oven to 400 degrees.
- 2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan
- over medium heat. Heat the mixture until it begins to bubble, stirring
- often, then remove it from the heat.
- 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the
- meat. Use a large wooden spoon or your hands to work the sauce into the
- meat until it is very well combined.
- 4. Combine the remaining ingredients with the ground sirloin-- flour, salt,
- onion powder and ground pepper. Use the wooden spoon or your hands to
- work the spices and flour into the meat.
- 5. Load the meat into a loaf pan (preferably a meatloaf pan with two
- sections which allows the fat to drain, but if you don't have one of
- those a regular loaf pan will work). Wrap foil over the pan and
- place it into the oven for 30 minutes.
- 6. After 30 minutes, take the meatloaf from the oven, remove the foil and,
- if you aren't using a meatloaf pan, drain the fat.
- 7. Using a knife, slice the meatloaf all the way through into 8 slices
- while it is still in the pan. This will help to cook the center of the
- meatloaf. Pour the remaining 2 tablespoons of sauce over the top of
- the meatloaf, in a stream down the center. Don't spread the sauce.
- 8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or
- until it is done. Remove and allow it to cool for a few minutes before
- serving.
- Serves 4.
- Brown Derby's Original Cobb Salad
- 1/2 head of lettuce
- 1/2 bunch watercress
- 1 small bunch chicory
- 1/2 head romaine
- 2 medium tomatoes, peeled
- 2 breasts of boiled roasting chicken
- 6 strips crisp bacon
- 1 avocado
- 3 hard-cooked eggs
- 2 tablespoons chopped chives
- 1/2 cup crumbled imported Roquefort cheese
- 1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)
- Cut finely lettuce, watercress, chicory and romaine and arrange in salad
- bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
- top of chopped greens. Dice breasts of chicken and arrange over top of
- chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
- in small pieces and arrange around the edge of the salad. Decorate the
- salad by sprinkling over the top the chopped eggs, chopped chives, and
- grated cheese. Just before serving mix the salad thoroughly
- with French Dressing.
- Yield: Serves 4 to 6
- Brown Derby Old-Fashioned French Dressing
- 1 cup water
- 1 cup red wine vinegar
- 1 teaspoon sugar
- Juice of 1/2 lemon
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon English mustard
- 1 clove garlic, chopped
- 1 cup olive oil
- 3 cups salad (vegetable) oil
- Blend together all ingredients except oils. Then add olive and salad oils
- and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
- This dressing keeps well in the refrigerator. Can be made and stored in
- a 2-quart Mason jar.
- Buffalo-Style Chicken Wings
- 2 lbs. chicken wings
- (disjointed - discard the tips)
- 1/4 Lb. Margarine (do not use butter!)
- 8 Oz. "Frank's" Hot Sauce (also labeled as
- Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
- Oil for frying
- 1. Melt margarine in sauce pan until barely liquid.
- Add hot sauce, mix, and put aside.
- 2. Deep fry wings until brown and crispy. Remove
- and drain on paper towels.
- 3. Put wings in a large bowl that has a cover. Pour
- sauce over all, cover, and shake to coat the wings.
- Serve with celery sticks and Kraft Roka Blue Cheese
- Dressing. Cajun Cafe's Bourbon Chicken
- 1 Pound Chicken leg or thigh meat
- Cut in bite size chunks
- 4 oz Soy sauce
- 1/2 cup Brown sugar
- 1/2 tsp. Garlic powder
- 1 tsp. Powdered ginger
- 2 tbs. Dried minced onion
- 1/2 cup Jim Beam Bourbon Whiskey
- 2 tbs. White wine
- Mix all the marinade ingredients and pour over chicken pieces in a bowl.
- Cover and refrigerate (stirring often) for several hours (best overnight).
- Bake chicken at 350 for one hour in a single layer, basting every
- 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
- a frying pan.
- Heat, and add 2 Tbs. white wine. Stir and add chicken.
- Cook for 1 minute and serve.
- California Pizza Kitchen Thai Chicken Pizza
- Makes 2 9-inch pizzas
- Spicy peanut sauce:
- 1/2 Cup peanut butter
- 1/2 Cup hoisin sauce
- 1 Tbsp. honey
- 2 tsp. red wine vinegar
- 2 tsp. minced ginger
- 2 Tbsp. sesame oil
- 2 tsp. soy sauce
- 1 tsp. Vietnamese chili sauce (or dried chili flakes)
- 1 Tbsp. oyster sauce
- 2 Tbsp. water
- Thai chicken pieces:
- 1 Tbsp. olive oil
- 10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes
- For the pizza:
- Make pizza dough using your own recipe.
- 2 Cups shredded mozzarella cheese
- 4 scallions, slivered diagonally
- 1/2 Cup white bean sprouts
- 1/4 Cup shredded carrots
- 1/4 Cup chopped, roasted peanuts
- 2 Tbsp. chopped fresh cilantro
- To make spicy sauce:
- Combine sauce ingredients in a small pan over med. heat. Bring the sauce
- to a boil; boil gently for one minute. Divide into 2 portions for use on
- chicken and pizza; Set aside.
- To make Thai chicken:
- Cook the chicken in olive oil over med-high heat, stirring, until just
- cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
- chilled through. Once chilled, coat the chicken with 1/4c sauce.
- Set aside in refrigerator.
- To make the pizza:
- Use a large spoon to spread 1/4c sauce evenly over pizza dough within
- the rim. Cover sauce with 3/4c cheese.
- Distribute half the chicken pieces over the cheese followed by half the
- green onions, bean sprouts, and carrots, respectively. Sprinkle an
- additional 1/4c cheese over the toppings and top the pizza with 2Tbl
- chopped peanuts.
- Transfer the pizza to oven: bake until crisp and golden and the cheese is
- bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
- Sprinkle 1T chopped cilantro over the hot cheesy surface.
- Repeat with remaining ingredients for a second pizza.
- Carl's Jr. Famous Star
- 1 Sesame-seed hamburger bun
- 2 Onion rings
- 1/2 ts Sweet pickle relish
- 1 1/2 ts Catsup
- 1/4 lb Ground beef
- 1 ds Salt
- 2 ts Mayonnaise
- 3 Dill pickle slices
- 1/4 c Coarsely chopped lettuce
- 2 Tomato slices
- Preheat a clean barbecue grill on high. Toast both halves of the
- bun, face down, in a skillet over medium heat. Set aside. Cut each
- of the 2 onion rings into quarters. Mix the catsup and relish
- together. This is your "secret sauce." Form the ground beef into a
- thin patty slightly larger than the bun. Grill the meat for 2 or 3
- minutes per side. Salt slightly. Build the burger in the following
- stacking order from the bottom up: bottom bun, half of the
- mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,
- remainder of mayonnaise, special sauce (catsup and relish), top bun.
- Cheese Nips
- 1 cup sifted all-purpose flour
- (plus 1/2 cup divided & reserved for kneading and rolling)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
- (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
- 3 tablespoons shortening
- 1/3 cup buttermilk
- 1/2 teaspoon salt (for tops, optional)
- 1. Sift together 1 cup flour, baking soda, baking powder and cheese
- powder in a large bowl.
- 2. Cut in the shortening with a fork and knife with a crosswise motion
- until dough is broken down into rice-size pieces. Mixture will still
- be very dry.
- 3. Stir in buttermilk with a fork until dough becomes very moist and
- sticky.
- 4. Sprinkle a couple tablespoons of the reserved flour over the dough and
- work it in until it can be handled without sticking, then turn it out
- onto a floured board, being sure to keep 1/4 cup of the reserve flour
- for later. Knead the dough well for 60 to 90 seconds, and the flour is
- incorporated. Wrap the dough in plastic wrap and chill for at least
- one hour.
- 5. Preheat oven to 325 degrees. Spray a light coating of cooking spray
- on a baking sheet.
- 6. Remove the dough from the refrigerator and use the remaining reserve
- flour to dust a rolling surface. Roll about one-third of the dough
- to just under 1/16th of inch thick. Trim the edges square (a pizza
- cutter or wheel works great for this), then transfer the dough to a
- lightly greased baking sheet. Use the rolling pin to transfer the
- dough. Simply pick up one end of the dough onto a rolling pin, and roll
- the dough around the rolling pin. Reverse the process onto the baking
- sheet to transfer the dough.
- 7. Use a pizza cutter to cut across and down the dough, creating 1-inch
- square pieces. Use the blunt end of a skewer or broken toothpick to
- poke a hole in the center of each piece.
- 8. Sprinkle a very light coating of salt over the top of the crackers
- (crackers will already be quite salty) and bake for 8-10 minutes,
- mix the crackers around (so those on the edge dont burn) and bake
- for another 3-5 minutes, or until some are just barely turning a
- light brown. Repeat the rolling and baking process with the remaining
- dough.
- Makes approximately 300 crackers.
- Cheesecake Factory Pumpkin Cheesecake
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup plus 1 tablespoon sugar
- 3 8-ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
- 1. Preheat the oven to 350 degrees F.
- 2. Make the crust by combining the graham cracker crumbs with the melted
- butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
- coat all of the crumbs with the butter, but not so much as to turn the
- mixture into paste. Keep it crumbly.
- 3. Press the crumbs onto the bottom and about two-thirds of the way up
- the sides of a springform pan. You don't want the crust to form all
- of the way up the back of each slice of cheesecake. Bake the crust
- for 5 minutes, then set it aside until you are ready to fill it.
- 4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
- vanilla. Mix with an electric mixer until smooth.
- 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
- to beat until smooth and creamy.
- 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
- turn a bit darker at this point. Remove from the oven and allow the
- cheesecake to cool.
- 7. When the cheesecake has come to room temperature, put it into the
- refrigerator. When the cheesecake has chilled, remove the pan sides
- and cut the cake into 8 equal pieces. Use dental floss to make a
- clean cut.
- Serve with a generous portion of whipped cream on top.
- Serves 8.
- Chi Chi's Salsa
- 2 green onions diced
- 2 ripe tomatoes diced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- dash of tabasco sauce
- 14oz. can stewed tomatoes
- Dice the stewed tomatoes and combine in sauce pan with onions, fresh
- tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
- and remove from heat. Put half of the mixture through a blender,
- just to mince fine but not puree. Return to remaining half of mixture.
- Add tabasco to taste.
- Cool and refrigerate in tightly covered container.
- Use within a few weeks and it freezes up to 6 months.
- Chi Chi's Sweet Corn Cake
- 1/2 cup (1 stick butter), softened
- 1/3 cup masa harina (mexican corn flour, usually in Latin American
- groceries or next to flour. Possibly in Mexican food section)
- 1/4 cup water
- 1 1/2 cups frozen corn, thawed
- 1/4 cup cornmeal
- 1/3 cup sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoons baking powder
- Preheat oven to 350 degrees.
- Blend butter in a medium bowl with an electric mixer until creamy.
- Add the masa harina and water to the butter and beat until well combined.
- Put defrosted corn into a blender or food processor and with short
- pulses, coarsely chop the corn on low speed. You want to leave several
- whole pieces of corn.
- Stir the chopped corn into the butter and masa harina mixture.
- Add cornmeal to mixture and combine.
- In another medium bowl, mix together the sugar, cream, salt, and
- baking powder. When the ingredients are well blended, pour the mixture
- into the other bowl and stir everything together BY HAND.
- Pour corn batter into an ungreased 8"x8" baking pan.
- Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
- filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
- the corn cake is cooked through. When the corn cake is done, remove
- the small pan from the larger pan and let sit for at least 10 minutes.
- To serve, scoop out each portion with an ice cream scoop or
- rounded spoon.
- Chi Chi's Seafood Enchiladas
- 10 oz Cream of chicken soup
- 1/2 c Onions; chopped
- 8 oz Crab (real or imitation); chopped
- 1 3/4 c Monterey Jack cheese; shredded
- 8 Flour tortillas; 5-6 inch
- 1 c Milk
- dash Nutmeg
- dash Pepper
- In a mixing bowl stir together soup, onion, nutmeg and black pepper.
- In another bowl, place half of the soup mixture,
- crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
- tortillas in paper towels; microwave on 100% power for 30-60 seconds.
- Place 1/3 cup mixture on each tortilla; roll up. Place seam side down
- in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup
- mixture, pour over enchiladas. Microwave, covered, on high for 12-14
- minutes. Sprinkle with the remaining cheese. Let stand for 10
- minutes. Add a dash of hot pepper sauce to soup mix if desired.
- Chick-Fil-A Chicken Sandwich
- 3 cups Peanut oil
- 1 Egg
- 1 cup Milk
- 1 cup Flour
- 2 1/2 tb Powdered sugar
- 1/2 ts Pepper
- 2 tb Salt
- 2 Skinless, boneless chicken breasts, halved
- 4 Plain hamburger buns
- 2 tb Melted butter
- 8 Dill pickle slices
- Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
- a small bowl, beat the egg and stir in the milk. In a separate bowl,
- combine the flour, sugar, pepper, and salt. dip each piece of chicken in
- milk until it is fully moistened. Roll the moistened chicken in the flour
- mixture until completely coated. Drop all four chicken pieces into the hot
- oil and close the pressure cooker. When steam starts shooting through the
- pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
- DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
- cooking, spread a coating of melted butter on the face of each bun. When
- the chicken is done, remove it from the oil and drain or blot on paper
- towels. Place two pickles on each bottom bun; add a chicken breast, then
- the top bun. To make a deluxe chicken sandwich, simply add two tomato
- slices and a leaf of lettuce. Mayonnaise also goes well on this
- sandwich--it is a side order at the restaurant.
- Chili's Nacho Burger
- Pico de Gallo:
- 2 medium tomatoes, diced
- 1/2 cup diced Spanish onion
- 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
- 2 teaspoons finely minced fresh cilantro
- Pinch of salt
- Guacamole:
- 2 small or 1 large Haas avocado
- 2 tablespoons sour cream
- 1/4 cup diced tomato
- 1/2 teaspoon diced jalapeno
- 1/4 teaspoon chopped fresh cilantro
- 1/4 teaspoon lemon juice
- 1/8 teaspoon salt
- Chili Queso:
- 3 ounces ground beef
- 1 teaspoon all-purpose flour
- pinch of salt
- pinch of ground black pepper
- 16-ounce bottle Cheez Whiz
- 2 tablespoons milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2 pounds ground beef
- 4 large sesame seed buns
- 2 cups iceberg lettuce, shredded or chopped thin
- 2 tablespoons mayonnaise
- 1 green onion, chopped
- 16-20 tortilla chips
- 2-3 fresh jalapenos, sliced
- 1. First make the pico de gallo. This is easy. Just combine all of the
- ingredients for the pico in a small bowl and mix well. Cover bowl and
- chill in the refrigerator.
- 2. Now we'll make the guacamole. In a small bowl, smash up most of the
- avocado, but be sure to leave several unsmashed chunks. Add the
- remaining ingredients for the guacamole to the avocado and mix well.
- Cover bowl and chill in the refrigerator, next to the pico.
- 3. Next we'll make the chili queso. In yet another small bowl, mix together
- ground beef, flour, a pinch of salt, a pinch of black pepper, and a
- pinch of chili powder. Use your hands to work the dry ingredients into
- the ground beef. Brown the beef in a small skillet over medium heat
- for about 5 minutes. Use a spoon or spatula to crumble the beef as it
- cooks. Cook until it's brown, then set aside.
- 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk
- and cheese has been combined, add the remaining queso ingredients.
- Heat while stirring often until cheese is smooth and creamy,
- then cover saucepan and remove it from the heat.
- 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter
- the face of each bun and brown the buns face-down on the heat.
- 6. Separate the ground beef into four 1/2-pound portions. Roll each portion
- of meat into a ball and then pat the meat down into a circular patty
- slightly larger in diameter than the hamburger buns. Cook the hamburger
- patties for 5-10 minutes per side, until done. Lightly salt and pepper
- each burger patty.
- 7. Build the burger open-faced in the following order starting with
- the bottom bun:
- On Bottom Bun:
- 1/2 cup shredded lettuce
- hamburger patty
- 2 tablespoons chili queso
- 4 or 5 crumbled tortilla chips
- 2 teaspoons green onion
- On Top Bun:
- 1/2 tablespoon mayonnaise
- 2 tablespoons pico de gallo
- 2 tablespoons guacamole
- 4 jalapeno slices
- Serve burger with extra queso and guacamole. May also serve french fries
- on the side and use the chili queso for dipping.
- Makes 4 burgers.
- Chips Ahoy
- 4 cup All-Purpose Flour
- 1 tsp Baking soda (level)
- 2 tsp Salt (level)
- 1 cup Light Brown Sugar (packed)
- 1 cup Granulated Sugar
- 1 1/2 cup Vegetable Shortening (Crisco)
- 1 1/2 tsp Vanilla Extract
- 1 large Egg White
- 2-4 tbsp Water (warm)
- 12 oz Mini Semi-Sweet Chocolate Chips
- Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix
- the flour and baking soda in a bowl and set aside. Use an electric mixer
- to mix the two sugars and shortening. When creamy add the vanilla, salt,
- and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
- water as necessary to mix the flour - don't exceed 4 tablespoons of water
- - this will make a firm dough. Mix in chocolate chips. As the dough gets
- thicker you may want to mix by hand and abandon the electric mixer.
- Roll into 2 inch balls and press down with the palm of the hand to make
- flat. Bake 12-15 minutes or until golden brown.
- Cinnabon Rolls
- ROLLS:
- 1/2 cup warm water
- 2 packages dry yeast
- 2 Tbl. sugar
- 3 1/2 oz. pkg. vanilla pudding mix
- 1/2 cup margarine -- melted
- 2 eggs
- 1 teas. salt
- 6 cups flour
- CREAM CHEESE FROSTING:
- 8 oz cream cheese
- 1/2 cup margarine
- 1 teas. vanilla
- 3 cups confectioner's sugar
- 1 Tbl. milk
- To make frosting, mix all ingredients until smooth.
- In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
- In large bowl, take pudding mix and prepare according to package
- directions. Add margarine, eggs and salt. Mix well. Then add yeast
- mixture. Blend.
- Gradually add flour; knead until smooth. Place in a greased
- bowl. Cover and let rise until doubled.
- Punch down dough and let rise again.
- Then roll out on floured board to 34 x 21" size. Take 1
- cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
- and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
- With knife, put a notch every 2". Cut with thread or knife.
- Place on lightly greased cookie sheet 2" apart.
- Take hand and lightly press down on each roll.
- Cover and let rise until double
- again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
- DON'T OVER BAKE.
- Frost warm rolls with Cream Cheese Frosting
- Makes about 20 very large rolls.
- Clausen Kosher Dill Pickles
- 2 dill flowers
- 2 garlic cloves, peeled & halved
- 1 1/4 lbs. (8-10) pickling cucumbers
- 6 long sprigs fresh dill
- 1 tbsp coarse kosher salt
- 1/2 cup white vinegar
- Put dill flower and garlic in bottom of mason jar;
- add the cukes, put sprigs of dill in center of
- cukes, add salt, vinegar, and fill jar with boiled water
- that is now cool to within 1/8th of top.
- Put on seal and ring, shake to dissolve salt,
- set upside down on counter away from sunlight
- and heat. Let sit 4-5 days flipping the jar
- either upright or upside down each day.
- Let sit upright 2 more days then refrigerate.
- Lasts about 6 months. Coney Island Dogs
- 1 pound Ground Beef, Lean
- 1 Small Onion, Chopped
- 2 Tbls. Prepared Yellow Mustard
- 2 Tbls. Vinegar
- 2 Tbls. Sugar
- 1 Tbls. Water
- 1 tsp. Worcestershire Sauce
- 1/4 tsp. Celery Seed
- 1/4 tsp. Tabasco Sauce
- 1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
- In salted skillet, over medium heat, brown ground beef with onion,
- breaking up meat with fork to crumble fine. Drain off fat.
- Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
- and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
- Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
- enough sauce for six to eight medium weiners. Cracker Barrel's Bread Pudding
- Sugared Pecans: In small skillet combine 2 tablespoons butter and
- 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
- heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
- Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
- Work fast. Dump them into paper towel lined plate.
- Spread out to cool while you prepare the rest.
- Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
- boiling water. Cover pan with lid 20 minutes. Drain and discard water.
- Add 1/2 cup packaged shredded coconut to raisins. Set aside.
- Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
- boil. While you wait for that to boil, combine in medium bowl, 3 cups
- Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
- thick dough. When water come to boil, drop dough by rounded tablespoonful
- into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
- dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
- gently. Baste often in the liquid, which is now becoming thickened and
- creamy looking. Remove pan from heat. With slotted spoon remove HALF of
- dumplings to greased 8" square baking dish. Sprinkle with pecans and
- raisins/coconut. Arrange rest of dumplings over that. Set aside.
- Make sauce next.
- Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
- Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
- stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
- till sugar is completely dissolved and sauce drops from spoon in large
- drops rather than like water. It should be the consistancy of smooth gravy.
- Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
- Cover; refrigerate to serve within few days. Micro warm servings or
- use cold with a scoop of ice cream on top of each. Serves 6 to 8.
- Cracker Barrel's Hashbrown Casserole
- 2 lbs. frozen hashbrowns
- 1/2 cup melted butter
- 1 can cream of chicken soup
- 1 pt. sour cream
- 1/2 cup chopped onion
- 2 cups grated cheddar
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups crushed cornflakes
- 1/4 cup melted butter
- DEFROST hashbrowns.
- COMBINE next 7 ingr. and mix with hashbrowns.
- PUT all in a 3 qt. casserole.
- SAUTE cornflakes in butter and sprinkle on top.
- COVER and BAKE at 350 for about 40 min.
- Cracker Jack
- 4 Quarts Popped popcorn
- 1 Cup Spanish peanuts
- 4 Tablespoons Butter
- 1 Cup Brown sugar
- 1/2 Cup Corn syrup -- light
- 2 Tablespoons Molasses
- 1/4 Teaspoon Salt
- Preheat oven to 250 degrees.
- Combine popcorn and peanuts in a metal bowl or on a cookie sheet
- and place in preheated oven. Combine all remaining ingredients in a
- saucepan. Stirring over medium heat, bring the mixture to a boil.
- Using a cooking thermometer, bring the mixture to the hard-ball stage
- (260-275 degrees). This will take about 20 to 25 minutes.
- Remove the popcorn and peanuts from the oven and, working very quickly,
- pour the caramel mixture in a fine stream over them.
- Then place them back in the oven for 15 minutes.
- Mix well every five minutes, so that all of the popcorn is coated.
- Cool and store in a covered container to preserve freshness.
- Dairy Queen Blizzard
- 1 Health candy bar
- 1/4 c Milk
- 2 1/2 c Vanilla ice cream
- 1 teas. Fudge topping
- Freeze the Heath bar. Break the candy into tiny pieces with a knife handle
- before removing form wrapper. Combine all of the ingredients in the
- blender and blend for 30 seconds on med. speed. Stop the blender to stir
- the mixture with a spoon; repeat until well mixed. Pour into a 16-oz.
- glass. Your homemade blizzard may not be as thick as its commercial
- counterpart. If you would like a thicker treat, after pouring the mixture
- into your cup, simply place it in the freezer for 5 to 10 minutes, or until
- it reaches the desired consistency. VARIATIONS: Try substituting different
- candies. El Pollo Loco Chicken
- 1 c White wine vinegar
- 1 c Olive oil
- 1/2 c White wine
- 1 tbl. Oregano
- 1 teas. Thyme
- 3 tbls Salt
- 10 Garlic cloves; minced
- 1 1/2 teas. Tabasco sauce
- Mix all ingredients and marinate two whole chicken which have been cut in
- half. Marinate several hours in refrigerator. Grill chickens slowly until
- done. El Torito's Black Bean Soup
- 12 oz. dried black beans
- 8 cups chicken or vegetable stock
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 3 tablespoons fresh lime juice
- Fresh cilantro (optional)
- Rinse and sort though black beans, discarding any that are
- shriveled or discolored. Place beans in a large stockpot.
- Cover beans with water and refrigerate to soak overnight.
- Drain beans and return to stockpot.
- Add stock and heat to boiling.
- Meanwhle, heat olive oil over medium-high heat in a large
- skillet. Add onion, carrot, celery and garlic and saute until
- tender, approximately 5 minutes. Add to stockpot along with
- oregano, thyme, bay leaf and cayenne pepper.
- Cover stockpot and reduce heat to simmer for 3 to 4 hours.
- Transfer soup to blender or food processor and puree to
- desired thickness. Just before serving add lime juice and
- garnish with a sprig of fresh cilantro, if desired.
- Add salt and pepper to taste and serve.
- El Torito's Mexican Caesar Salad
- Cilantro Pepita Dressing:
- 2 medium Anaheim chiles, roasted, peeled and seeded
- 1/3 cup roasted pepitas (pumpkin seeds)
- 2 garlic cloves, peeled
- 1/4 tsp. ground black pepper
- 1 tsp. salt
- 12 oz. salad oil
- 1/4 cup red wine vinegar
- 5 Tbs. grated Cotija cheese (see note)
- 2 small bunches cilantro, stemmed
- 1 1/2 cup mayonnaise
- 1/4 cup water
- Salad:
- 2 corn tortillas
- Vegetable oil
- 1 large (or two small) heads romaine lettuce, rinsed and spun dry
- 1/3 cup finely grated Cotija cheese
- Roasted red bell pepper, peeled and cut into julienne strips
- 1/2 cup pepitas (roasted pumpkin seeds)
- Place all dressing ingredients except cilantro, mayonnaise and water
- in a a blender of food processor. Blend approximately 10 seconds, then
- add cilantro little by little until blended smooth. Depending on size
- of blender, it may be necessary to do in batches.
- Place mayonnaise and water in a large stainless steel bowl, and mix
- with a wire whip until smooth. Add the blended ingredients to the
- mayonnaise mixture, and mix thoroughly. Place in an air-tight container
- and refrigerate. Will keep for three days. Yields 1 quart.
- To assemble salad: Cut corn tortillas into matchstick-size strips.
- Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
- slotted spoon, and drain on paper towels. Set aside. Tear romaine into
- bite-size pieces. Place greens on salad plates and ladle approximately
- 2 ounces of cilantro pepita dressing on each salad.
- Sprinkle each dish with Cotija cheese and tortilla strips.
- Arrange four red pepper strips like spokes on the top of each salad,
- and garnish with whole pepitas.
- Note: Cotija cheese is a hard cheese, similar to Parmesan.
- It is available at some grocery stores and most Mexican markets.
- Entenmann's Fat Free Chocolate Cupcakes
- 1 small Box Jello cook & serve, chocolate pudding powder
- 1/2 cup Non-fat dry milk powder
- 1 tablespoon Unsweetened Hershey's cocoa
- 1/2 cup Sugar
- 1 cup Self-rising flour
- 4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
- 1 teaspoon Vanilla
- 4 ounces Applesauce
- 1/4 teaspoon Baking soda
- In medium mixing bowl combine Jello powder, dry milk, cocoa,
- sugar and flour. Set aside. With electric mixer, beat alternately
- into the egg white mixture a cup at a time with the vanilla,
- applesauce and baking soda, which have been mixed together.
- Beat 2 minutes after last addition. Divide batter equally between
- 12 paper-line cupcake wells. Bake at 350 degrees about 18-20
- minutes or until tester comes out clean. Cool in pan on wire rack
- 10 minutes then remove.
- Fiddle Faddle
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup (1 stick) butter
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 1/3 bags plain or natural-flavored microwave popcorn
- 1/2 cup roasted almonds
- 1. Combine sugar, butter, corn syrup, water and salt in a large saucepan
- over medium heat. You're going to bring the candy to 265-275 degrees,
- or what is known as the hard ball stage. For this it's best to use a
- candy thermometer. If you don't have one, don't worry. Drip the candy
- into a small glass of cold water. If the candy forms a very hard, yet
- slightly pliable ball, bingo, you're there. Watch your mixture closely
- so that it doesn't boil over.
- 2. While candy cooks, pop both bags of popcorn and spread about 2 quarts
- or 1 1/3 bags of popcorn on one large or two small cookie sheets.
- Put the popcorn in your oven set on its lowest temperature. This will
- keep the popcorn hot so that the candy will coat better.
- 3. When your candy has reached the hard ball stage, add the vanilla.
- 4. Pull the popcorn from the oven and, working quickly, pour the candy
- over the popcorn in thin streams. Mix the popcorn so that each kernel
- is coated with candy, put the popcorn back into the oven for five more
- minutes, then stir once again. This will help to coat each kernel.
- You can repeat this step once more if necessary to get all of the
- popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.
- Spread the popcorn out, but be careful...it's hot.
- 5. When popcorn is cool, break it up and immediately put it into a
- tightly sealed container, such as Tupperware. This will ensure that
- it stays fresh. This stuff gets stale very quickly in moist climates
- if left out.
- Makes about 4 quarts.
- Fig Newtons
- 1 lb. dried figs or 2 lbs. fresh figs
- 1 cup sugar
- 1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
- 1/2 cup butter, room temp.
- 1 cup sugar
- 1 egg
- 1 tbl. cream or milk
- 1/2 teas. vanilla
- 1/2 teas. salt
- 1 teas. baking powder
- 1 3/4 cup flour
- Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
- of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
- well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
- Place 1/2 on well floured dough cloth; knead about 6 times.
- Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
- Roll remaining dough, cover figs. Cook at 350' 30 minutes.
- Let cool and cut into squares.
- Four Seasons Crab Cakes
- 2 pounds jumbo lump crabmeat
- 1/2 pound fresh codfish fillet
- 1/2 to 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 2 tablespoons basil, julienned
- Salt and pepper to taste
- Juice of 1/2 lemon
- Olive oil for sauteing
- Pick through crabmeat, removing all shells but being careful not to
- break up the large lumps too much.
- In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
- cream and puree until incorporated. Then add more cream if needed.
- The mixture should be smooth and shiny, yet firm enough to hold its shape.
- Place this mousse in a metal bowl and add the other ingredients, except
- for the olive oil.
- Take a small portion of the crab-cake mixture and saute in hot olive
- oil until golden brown. Taste to adjust seasoning.
- Form the rest of the crab cakes and saute in hot olive oil until golden
- on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
- Serves six to eight.
- General Tso's Chicken
- 3/4 lb Boneless chicken breast
- 2 ts Dark soy sauce
- 2 ts Rice wine or dry sherry
- 1 ts Finely chopped ginger root
- 1 ts Cornstarch
- 1 ts Sesame oil
- 1/3 c Oil, preferably peanut
- 2 Dried red chiles
- - cut in half lengthwise
- 1 tb Chopped fresh orange peel OR
- 2 ts - dried citrus peel
- -(soaked & coarsely chopped)
- 1/2 ts Roasted Sichuan peppercorns
- * (finely ground), optional
- 2 ts Dark soy sauce
- 1/4 ts Salt
- 1 ts Sugar
- 1/2 ts Sesame oil
- CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
- it into a bowl together with the soy sauce, rice wine or sherry, ginger,
- cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
- marinate for about 20 minutes. Heat the oil in a wok or large skillet until
- it is very hot. Remove the chicken from the marinade with a slotted spoon.
- Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
- and leave to drain in a colander or sieve. Pour off most of the oil,
- leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
- dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
- the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
- well. Serve the dish at once.
- Add toasted sesme seeds to make sesame chicken.
- Girl Scout Mint Cookies
- 1 box Devil's Food Cake Mix
- 2 Eggs
- 2 Tbl. Water
- 2 Tbl. Cooking Oil
- 1/2 Cup Cocoa
- 1 pkg. Chocolate Chips
- 2-3 drops Wilton's Candy Mint Flavoring
- Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
- and cocoa. You will need to blend this together well, this will be a
- very sticky mess. Let stand for 20 minutes, and then shape into very
- small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
- and smash down flat. You will need to spray a large spoon with Pam to
- make them flat. Bake for about 8 minutes. Let cool until they reach
- room temperature.
- Heat chocolate chips in either the microwave, or in a double boiler.
- When completely melted add a couple drops of the mint flavoring.
- Be carefull not to add too much, it is a powerfull flavoring.
- You can either spread the melted chocolate on the cookies,
- or you can dip the cookies into the chocolate.
- Goo Goo Clusters
- 1 large bag miniature marshmallows
- 1 bag chocolate chips
- 2 cups dry roasted peanuts
- 1 can Eagle Brand milk
- 2 tsp. butter
- Melt chocolate chips in pan with Eagle Brand milk.
- While this is heating, mix marshmallows and peanuts in a large
- bowl. Pour melted mixture over nuts and marshmallows. Mix
- together. Pour in buttered pan. Chill 2 hours and cut.
- Good Season's Italian Dressing
- 1 TB Garlic salt
- 1 TB Onion powder
- 1 TB Sugar
- 2 TB Oregano
- 1 ts Pepper
- 1/4 ts Thyme
- 1 ts Basil
- 1 TB Parsley
- 1/4 ts Celery salt
- 2 TB Salt
- For Dressing Mix:
- 1/4 Cup Cider Vinegar
- 2/3 Cup Oil
- 2 TB Water
- 2 TB Dry Mix
- Shake well. Grape Nuts Cereal
- 3 1/2 cups sifted whole wheat flour
- 1 tsp. baking soda
- 1/2 cup brown sugar
- 2 cups milk
- 2 tbsp. vinegar
- 3/4 tsp. salt
- Mix flour, baking soda, sugar and salt. Stir vinegar
- into milk and add to flour mixture. Beat until smooth.
- Spread dough 1/4-inch thick on a greased cookie sheet.
- Bake in a 375F. oven about 15 minutes.
- When cool, grind in a food chopped.
- Don't dry out completely or you'll get flour.
- Let it finish drying after grinding.
- Before serving, mix in anything else you would like;
- Nuts and fruit go especially well.
- Gummi Bears
- 1 small box Jello with sugar (any flavor)
- 7 envelopes unflavored gelatin
- 1/2 cup water
- Mix in a saucepan until the mixture resembles playdough.
- Place pan over low heat and stir until melted.
- Once completely melted, pour into plastic candy molds,
- and place in the freezer for 5 min.
- When very firm, take out of molds and eat! Have fun!
- Hamburger Helper
- 1. Brown one pound (more or less) of ground beef in a skillet.
- 2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried
- is fine) and 2 cups water (use one cup if using fresh potatoes),
- 1/4 cup butter or margarine, and one of the sauce mixes below.
- CHEESEBURGER MACARONI
- Use macaroni and 1/4 cup of this mixture.
- 4 1/2 cups dehydrated cheese
- 2 2/3 Tbls powdered milk
- 2 2/3 cups flour
- 2 tsp onion powder
- STROGANOFF
- Use noodles or potatoes and 1/3 cup of the following mixture. Stir in
- 1/4 cup sour cream just before serving. (1/4 cup fresh or canned
- mushrooms may be used instead of dried, but put them in when you cook,
- not when preparing the mix for storage)
- 4 cups powdered milk
- 4 cups flour
- 2 cups minced onion
- 1 cup beef bouillon
- 1/4 cup onion powder
- 4 cups dried mushrooms
- 2 Tbls celery salt
- PIZZA SPINS
- Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
- seasoning or 2 Tbls of the following mixture.
- 1/4 cup crushed basil
- 1/4 cup ground oregano
- 2 Tbls garlic powder
- 1/2 cup parsely
- Hardee's Buttermilk Biscuits
- 4 cups self-rising flour
- 1 tbs. sugar
- 1 tbs. baking powder
- 2 cups buttermilk
- 2/3 c. shortening
- Mix together, but do not knead. Roll out to 1" thick.
- Cut and brush tops with additional buttermilk.
- Place on greased cookie sheet.
- Bake at 400 degrees for 15 minutes.
- Heath Bar Candy
- 1/2 lb Butter
- 1 cup Sugar
- 1/2 cup Nuts, finely chopped
- 1/3 cup Chocolate chips
- Combine first 3 ingredients and boil, stirring constantly until it
- thickens and looks like a brown paper bag. Pour on greased cookie
- sheet. Sprinkle the chocolate chips on top. Let melt and spread
- smooth over the mixture.
- Let cool and harden. Break into pieces.
- Heinz 57 Sauce
- 1/2 Cup Raisins
- 2/3 Cup Heinz ketchup
- 1 tsp chili powder
- 1 tsp seasoned salt
- 4 oz applesauce
- 2 Tbsp Wish Bone Itailian Dressing
- 1. Put all ingredients in a blender and blend on/off for 2 minutes
- on high or until smooth. Hershey's Chocolate Syrup
- 1/2 Cup Cocoa (Hershey's obviously)
- 1 Cup Sugar
- 1 Cup water
- 1 tsp. Vanilla
- dash of salt
- Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
- smooth. Bring this mixture to a boil. Allow it to boil for one minute,
- be carefull this does not over boil. Remove from heat, when this cools
- add the vanilla.
- Hidden Valley Ranch Dressing
- 15 Saltines
- 2 cups Dry minced parsley flakes
- 1/2 cup Dry minced onion
- 2 tablespoons Dry dill weed
- 1/4 cup Onion salt
- 1/4 cup Garlic salt
- 1/4 cup Onion powder
- 1/4 cup Garlic powder
- Salad Dressing:
- 1 tablespoon Mix
- 1 cup Mayonnaise
- 1 cup Buttermilk
- Put crackers through blender on high speed until powdered. Add
- parsley, minced onions, and dill weed. Blend again until
- powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
- powder, and garlic powder. Put into container with tight-fitting
- lid.
- Store dry mix at room temperature for 1 year. Makes 42 1
- tablespoon servings. To use mix--Combine mix, mayonnaise,
- and buttermilk.
- Yield: 1 pint.
- Honey Baked Ham
- 1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
- 2 c. sugar
- 1 c. honey or brown sugar, packed
- 1 (6 oz.) can frozen orange juice concentrate, thawed
- 1 tsp. whole cloves
- Make crosswise slits, 1/2 inch apart, halfway through ham to
- to where knife touches bone. Place ham in deep bowl and barely
- cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
- Drain. Place ham in roasting pan, lined with enough foil to wrap
- completely. Pour honey or brown sugar and orange juice all over
- pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200
- degrees for 6 to 7 hours or until done.
- Hooter's Buffalo Chicken Wings
- vegetable oil -- for frying
- 1/4 cup butter
- 1/4 cup Crystal Louisiana Hot Sauce
- dash ground pepper
- dash garlic powder
- 1/2 cup all-purpose flour
- 1/4 teas. paprika
- 1/4 teas. cayenne pepper
- 1/4 teas. salt
- 10 chicken wing pieces
- ON THE SIDE: bleu cheese dressing & celery sticks
- Heat oil in a deep fryer to 375. You want just enough oil to cover the
- wings entirely -- an inch or so deep at least.
- Combine the butter, hot sauce, ground pepper, and garlic powder in a
- small saucepan over low heat. Heat until the butter is melted and
- the ingredients are well-blended.
- Combine the flour, paprika, cayenne powder, and salt in a small bowl.
- If the wings are frozen, be sure to defrost and dry them. Put the wings
- in a large bowl and sprinkle the flour mixture over them, coating each
- wing evenly. Put the wings in the refrigerator 60-90 minutes.
- This will help the breading to stick to the wings when fried.
- Put all the wings in the hot oil and fry 10 to 15 minutes or until
- some parts of the wings begin to turn dark brown. Remove from the oil
- to a paper towel to drain. Don't let them sit too long, because you
- want to serve them hot. Quickly put the wings in a large bowl. Add the hot
- sauce and stir, coating all of the wings evenly.
- Serve with bleu cheese dressing and celery sticks on the side.
- Hostess Cupcakes
- CAKES:
- 1/2 c Plus 2 tbsp Flour
- 2 1/2 tb Cocoa powder
- 3/4 ts Baking soda
- 1/4 ts Salt
- 1/2 c Sugar
- 1/2 c Water
- 3 tb Vegetable oil
- 1 1/2 ts Distilled white vinegar
- 1 ts Vanilla extract
- FILLING:
- 1 c Heavy whipping cream
- 6 oz Finely chopped white chocolate
- GLAZE:
- 3 oz Finely chopped bittersweet chocolate
- 3 tb Boiling water
- ICING:
- 1 tb Egg white, at room temperature
- 1 pn cream of tartar
- 1/2 c Plus 2 to 3 tbsp confectioner's sugar
- Make the cupcakes:
- 1. Position a rack in the center and preheat oven to 325F. Lightly
- butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
- 2. Into a medium bowl, sift together the flour, cocoa, baking soda,
- and salt. Mix in the sugar. Make a well in the center. Whisk in the
- water, oil, vinegar, and vanilla. Blend until smooth. (The batter
- will be very thin.)
- 3. Spoon the batter into the prepared cups. Bake until a cake tester
- inserted into the center of one of the cupcakes comes out clean,
- about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
- for 5 minutes. Remove the cupcakes from the pans and finish cooling
- on the rack.
- Make the filling:
- 4. In a heavy medium saucepan over medium-high heat, bring the cream
- to a boil. Add the white chocolate and remove from heat. let the
- mixture stand briefly; stir until smooth. Transfer to a metal bowl
- and refrigerate until chilled thoroughly, stirring occasionally. (To
- speed the process, set the metal bowl over a larger bowl of ice
- water; stir the chocolate mixture until cool.) With an electric
- mixer, beat the white chocolate mixture just until fluffy, about 1
- minute.
- 5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
- tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
- and squeeze a little filling into each one.
- Make the glaze:
- 6. Place the chocolate in a small bowl. Whisk in the boiling water and
- blend until smooth. One at a time, dip the top of each cupcake into
- the warm glaze. Turn the glazed cupcakes right side up and set them
- on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
- 5 minutes to set the glaze.
- Make the icing:
- 7. In a medium bowl, whisk the egg white until frothy. Stir in the
- cream of tartar. Gradually mix in enough of the confectioner's sugar
- to make a fairly stiff and smooth icing. Fill a small paper cone with
- the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
- from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
- the top of each cupcake. Let the design harden and then cover and
- refrigerate the cupcakes. Serve at room temperature.
- The cupcakes can be made and refrigerated up to 2 days in advance, or
- frozen up to 2 weeks.
- Makes 22 to 24 miniature cupcakes.
- Hostess Twinkies
- a bottle about the size of a Twinkie
- twelve 12 x 14 inch pieces of aluminum foil
- pastry bag
- toothpick
- CAKE:
- 4 egg whites
- One 16-ounce box golden pound cake mix
- 2/3 cup water
- Nonstick spray
- FILLING:
- 2 Tbsp butter
- 1/3 cup vegetable shortening
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 1/3 cup evaporated milk
- 1 tsp vanilla extract
- 2 drops lemon extract
- Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
- the folded foil around the bottle to create a mold. Leave the top open for
- pouring the batter in. Make twelve of these molds and arrange on a cookie
- sheet. Spray the inside of each with nonstick spray.
- Beat the egg whites until stiff. Combine with cake mix and water, and beat
- about 2 minutes until thoroughly blended. Pour batter into molds, filling
- each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
- golden brown and a toothpick comes out clean from the center.
- For the filling, cream the butter and shortening. Slowly add the sugars
- while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on
- medium speed until completely smooth and fluffy. When the cakes are done
- and cooled, use a toothpick to make three small holes in the bottom of
- each one. Move the toothpick around the inside of each cake to make room
- for filling. Using the pastry bag, inject each cake with filling through
- all three holes.
- Makes 12
- Houlihan's Baked Potato Soup
- 2 Cups potatoes, diced but unpeeled
- 1/4 lb butter
- 2 Cups finely diced yellow onions
- 1/2 Cup flour
- 1 quart warm water
- 1/4 Cup chicken bouillon
- 1 Cup potato flakes
- 2 Cups heavy cream
- 2 Cups milk
- 1/2 teaspoon Tabasco
- Salt, pepper, garlic powder and dried basil to taste
- Saute onions in melted butter for 10 minutes in large kettle. Add flour
- to onions and butter and cook for four to five minutes, stirring until
- flour is absorbed.
- In a separate container, combine water, chicken bouillon, potato flakes,
- and seasonings. Stir until thoroughly mixed and no lumps remain.
- Add to onion mixture, one pint at a time.
- Add milk and cream, stirring until smooth and lightly thickened.
- Reduce heat and simmer for 15 minutes.
- In a separate container, the potatoes should be covered with water,
- brought to a boil, and simmered for 20 minutes.
- Combine the potatoes with the soup to complete.
- Howard Johnson's Boston Brown Bread
- 1 cup Unsifted whole wheat flour
- 1 cup Unsifted rye flour
- 1 cup Yellow corn meal
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Salt
- 3/4 cup Molasses
- 2 cups Buttermilk
- Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt.
- Stir in molasses and buttermilk. Turn into mold and cover tightly.
- Place on trivet in deep kettle. Add enough boiling water to kettle to
- come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.
- Remove from mold to cake rack. Serve hot with baked beans.
- Makes 1 loaf
- IHOP Pancakes
- Nonstick Spray
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cooking oil
- pinch of salt
- 1. Preheat a skillet over medium heat. Use a pan with a nonstick surface
- or apply a little nonstick spray.
- 2. With a mixer, combine all of the remaining ingredients until smooth.
- 3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
- 4. When the edges appear to harden, flip the pancakes. They should be
- golden brown.
- 5. Cook pancakes on the other side for same amount of time, until golden
- brown.
- Makes 8 to 10 pancakes.
- In-N-Out Double-Double Hamburger
- 1 plain hamburger bun
- 1/3 pound ground beef
- Dash salt
- 1 tablespoon Kraft Thousand Island dressing
- 1 large tomato slice (or 2 small slices)
- 1 large lettuce leaf
- 2 slices American cheese
- 1 whole onion slice (sliced thin)
- 1. Preheat a frying pan over medium heat.
- 2. Lightly toast the both halves of the hamburger bun, face down in the
- pan. Set aside.
- 3. Separate the beef into two even portions, and form each half into a
- thin patty slightly larger than the bun.
- 4. Lightly salt each patty and cook for 2-3 minutes on the first side.
- 5. Flip the patties over and immediately place two slices of cheese on
- each one. Cook for 2-3 minutes.
- 6. Assemble the burger in the following stacking order from the bottom up:
- bottom bun
- dressing
- tomato
- lettuce
- beef patty with cheese
- onion slice
- beef patty with cheese
- top bun.
- Makes one hamburger.
- International House Of Coffee Flavored Coffees
- To Make Coffee:
- Use rounded teaspoons of the following mixes to taste.
- Cafe Bavarian Mint:
- 1/4 C. Powdered Creamer
- 1/3 C. Sugar
- 1/4 C. Instant Coffee
- 2 T. Powdered Baking Cocoa
- 2 hard candy Peppermints
- Process in a blender on liquify until well blended.
- Store in an air tight container.
- Cafe Cappuccino:
- 1/4 C. Powdered Creamer
- 1/3 C. Sugar
- 1/4 C. Instant Coffee
- 1 Orange flavored piece of hard candy
- Process in a blender on liquify until blended.
- Store in an air tight container.
- Cafe Swiss Mocha:
- 1/4 C. Powdered Creamer
- 1/3 C. Sugar
- 1/4 C. Instant Coffee
- 2 Tbl. Powdered Baking Cocoa
- Process in a blender on liquify until well blended.
- Store in an air tight container.
- Cafe Viennese:
- 1/4 C. Powered Creamer
- 1/3 C. Sugar
- 1/4 C. Instant Coffee
- 1/2 tsp. Cinnamon
- Process in blender on liquify until well blended.
- Store in an air tight container.
- Jack-In-The-Box Tacos
- 1 Pound Ground beef
- 1/3 Cup Refried beans
- 1/4 Teaspoon Salt
- 2 Tablespoons Chili powder
- 1/4 Cup Ortega Taco Sauce -- Mild
- 12 Each Soft corn tortillas
- 3 Cups Cooking oil
- 6 Slices American cheese (each cut in half)
- 1 Head Lettuce -- chopped fine
- Slowly brown the beef over low heat, using a wooden spoon to chop
- and stir the meat, keeping it very fine and smooth. When the beef is
- brown drain the fat. Add the refried beans and use the wooden spoon
- to smash the whole beans into the mixture creating a smooth texture.
- Add the salt, Chili powder, and Taco Sauce to the mixture.
- Remove from the heat.
- In another skillet heat 1/4 inch of oil until hot. Test with a
- small piece of tortilla - it should bubble when dropped into the oil.
- Spread 1/2 of the beef mixture on the center of each corn tortilla.
- Fold the tortillas over and press so that the beef fillng acts as an
- adhesive and holds the sides together.
- Drop each taco into the pan of hot oil and fry on both sides until
- crispy. When cooked, remove the tacos from the oil and place them on a
- rack or some paper towels until they are a little cooler.
- Pry open slightly and add 1/2 slice American cheese and some lettuce.
- Top with additional Taco Sauce to taste.
- Kahlua
- 1 qt water
- 2 1/2 c Sugar
- 3 tb Instant coffee
- 1 tb Vanilla
- 2 1/2 c Vodka
- Bring water, sugar and coffee to a boil in a saucepan.
- Simmer VERY slowly for 3 hours. Mixture will be very dark
- and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.
- KFC Original Fried Chicken
- 1 frying chicken, cut into frying pieces
- 1 1/2 cups flour
- 1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
- 1 Envelope Lipton (or other brand) Tomato Cup of Soup
- 2 eggs, well beaten
- 2/3 cup milk
- Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
- 1. Combine eggs and milk. Set aside.
- 2. Combine flour with the Italian dressing and soup mix.
- 3. Dip chicken pieces in milk-egg mixture and roll them in the
- flour-seasoning mixture. Repeat procedure.
- 4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
- 5. Remove from fire. Drain and serve. KFC Cole Slaw
- 8 cups finely chopped cabbage
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teas. salt
- 1/8 teas. pepper
- 1/4 cup milk
- 1/2 cup mayonaise
- 1/4 cup buttermilk
- 1 1/2 tbls. white vinegar
- 2 1/2 tbls. lemon juice
- Cut cabbage and carrots into small pieces about the size of rice kernels.
- (The food processor is great for this!) In salad bowl, combine the sugar,
- salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat
- until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate
- for at least 2 hours before serving. Serves 6 to 8.
- KFC Gravy
- 1 tablespoon vegetable oil
- 5 tablespoons all-purpose flour
- 1 can Campbell's chicken broth (plus 1 can of water)
- 1/4 teaspoon salt
- 1/8 teaspoon MSG or Accent Flavor Enhancer
- 1/8 teaspoon ground black pepper
- 1. First make a roux by combining the oil with 1 1/2 tablespoons of flour
- in a medium saucepan over low heat. Heat the mixture for 20-30 minutes,
- stirring often, until it is a dark chocolate color.
- 2. Remove the roux from the heat, stir in the rest of the flour, abd add the
- remaining ingredients to the saucepan; mix well.
- 3. Put the saucepan back over the heat, turn it up to medium and bring the
- gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.
- Makes about 3 cups.
- KFC Macaroni Salad
- 7 ounces Box elbow macaroni, cooked
- 2 Ribs celery minced fine
- 1 tablespoon Dry minced onion
- 1/3 cup Diced sweet pickles
- 1 1/2 cups Miracle whip
- 1/2 cup mayonaise
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Dry mustard
- 1 teaspoon Sugar
- Salt to taste
- Combine everything just as listed. Refrigerate salad tightly
- covered several hours before serving.
- King's Hawaiian Bread
- 6 cups plain flour
- 3 eggs
- 1 cup pineapple juice
- 1 cup water
- 3/4 cup sugar
- 1/2 teas. ginger
- 1 teas. vanilla
- 2 pkg. yeast
- 1 stick margarine
- Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted
- margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture
- and stir until well mixed. Sprinkle in yeast, 1 package at a time,
- mixing well. Gradually add other 3 cups flour. Batter will be hard
- to mix with spoon. You may have to use your hand. Make sure it's mixed
- well. Leave batter in bowl and cover with cloth and place in warm place.
- Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.
- Knead about 10 times. Divide into 3 equal parts and place in well
- greased round cake pans. Cover and place in warm place and let rise
- about 1 hour. Bake at 350 degrees 25 to 30 minutes.
- Kraft Macaroni and Cheese
- 8 cups water
- 2 cups uncooked elbow macaroni
- 1/3 cup shredded cheddar cheese
- 1/2 cup Cheez Whiz
- 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1. Bring 8 cups (2 quarts) of water to a boil over high heat in a
- large saucepan. Add elbow macaroni to water and cook for
- 10 to 12 minutes or until tender, stirring occasionally.
- 2. As macaroni boils, prepare sauce by combining cheddar cheese,
- Cheez Whiz, and milk in a small saucepan over medium/low heat.
- Stir cheese mixture often as it heats, so that it does not burn.
- Add salt. When all of the cheddar cheese has melted and the sauce is
- smooth, cover pan and set aside until macaroni is ready.
- 3. When macaroni is ready, strain water, but do not rinse the macaroni.
- 4. Using the same pan you prepared the macaroni in, combine the
- macaroni with the cheese sauce, and mix well.
- Makes about 4 cups.
- Kraft Thousand Island Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 2 teaspoons sweet pickle relish
- 1 teaspoon finely minced white onion
- 1/8 teaspoon salt
- dash of black pepper
- 1. Combine all of the ingredients in a small bowl. Stir well.
- 2. Place dressing in a covered container and refrigerate for
- several hours, stirring occasionally, so that the sugar dissolves
- and the flavors blend.
- Makes about 3/4 cup. Krispy Kreme Doughnuts
- 1 Can Biscuits - not flaky, buttermilk, or
- any special type. Just regular biscuits.
- Poke a hole in the center of each.
- Deep fry until brown (or fry in skillet)
- turning doughnuts once. Do not crowd.
- Drain well on paper towels.
- Because the biscuit dough has little, if
- any, sugar, you will want to either roll them
- in powdered sugar, cinnamon and
- sugar mix (1/2 powdered sugar and 1/2
- granulated sugar with cinnamon to taste),
- or glaze them (regular or chocolate).
- Krystal's Hamburgers
- 2 lb Lean Ground Beef
- 1/4 c Dry Minced Onion
- 1/4 c Hot Water
- 3 oz Jar Strained Beef Baby Food
- 2/3 c Clear Beef Broth
- 1 pk Hot Dog Buns
- Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you
- mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and
- 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture
- for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on
- a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns
- in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn
- to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard
- and catsup.
- Legal Seafood Clam Chowder
- 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
- 1 clove garlic, chopped
- 1 cup water
- 2 ounces salt pork, finely chopped
- 2 cups chopped onions
- 3 tablespoons flour
- 1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
- 4-1/2 cups clam broth
- 3 cups Fish Stock
- 2 cups light cream
- Oyster crackers (optional)
- Clean the clams and place them in a large pot along with the garlic
- and water. Steam the clams just until opened, about 6 to 10 minutes,
- depending upon their size. Drain and shell the clams, reserving
- the broth. Mince the clam flesh, and set aside. Filter the clam broth
- either through coffee filters or cheesecloth and set aside.
- In a large, heavy pot slowly render the salt pork. Remove the cracklings
- and set them aside. Slowly cook the onions in the fat for about 6 minutes,
- stirring frequently, or until cooked through but not browned. Stir in the
- flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
- Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
- boil, add the potatoes, lower the heat, and simmer until the potatoes
- are cooked through, about 15 minutes.
- Stir in the reserved clams, salt-pork cracklings, and light cream.
- Heat the chowder until it is the temperature you prefer.
- Serve in large soup bowls with oyster crackers on the side.
- Serves 8
- Lipton's Onion Soup
- 3/4 c. minced onion
- 1/3 c. beef bouillon
- 4 tsp onion powder
- 1/4 tsp crushed celery seed
- 1/4 tsp sugar
- Combine all ingredients
- Store in tight fitting container
- About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
- Use in making soup or onion dip (Mix 5 Tbls. with one
- pint of sour cream).
- Little Caesar's Crazy Sauce
- 15 Ounces Canned Tomato Paste
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon dried basil
- 1/4 Teaspoon dried marjoram
- 1/4 Teaspoon dried oregano
- 1/4 Teaspoon ground thyme
- Combine all the ingredients in an uncovered saucepan over medium heat.
- When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.
- Remove the sauce from the heat and let it cool.
- Store in a tightly sealed container in the refrigerator;
- it will keep for 3 to 4 weeks. Makes 1 1/2 cups.
- Lowry's Seasoned Salt
- 2 tablespoons pepper
- 1 tablespoon chicken bouillon powder
- 1 teaspoon onion salt
- 1 teaspoon onion powder
- 1 tablespoon garlic salt
- 1 teaspoon cumin powder
- 1 teaspoon dry marjoram leaves
- 1 tablespoon minced parsley
- 1 teaspoon paprika
- 1/2 teaspoon curry powder
- 1 tablespoon chili powder
- 1/3 cup salt
- Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
- mayonnaise jar with tight fitting lid, shaking until blended well.
- Keep at room temperature. Use within 3 months
- Makes about 1 cup.
- Luchow's German Potato Salad
- 1 pound (3 medium) potatoes
- 6 slices bacon, diced
- 1 medium-size onion, diced
- 1/2 cup vinegar
- 1/2 cup stock or bouillon
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. sugar
- 1 egg yolk, beaten
- Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
- 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir
- and cook until transparent. Add vinegar, stock or bouillon, and
- seasonings. Stir; let come to a boil. Stir in egg; remove from heat
- and pour over potatoes. Serves 2-4.
- Lum's Ollieburger
- 3 Tbsp Lemon Juice
- 1 1/2 tsp Seasoned Salt
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp A-1 Steak Sauce
- 1 Tbsp Corn Oil
- 1/2 Cup Beef Broth
- 1 tsp Heinz 57 Sauce
- 1/4 tsp Garlic Salt
- 1 tsp Vinegar
- 1. Mix the above ingredients.
- 2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
- patties, 3/4" thick and 3 1/2"round.
- 3. Place in a covered container and pour the marinade mixture over them.
- Cover tightly and refrigerate 12 hours or overnight.
- Turn the patties frequently.
- 4. Remove from marinade and sear over high heat to seal in the juices,
- then turn down heat and cook to your desired doneness.
- Mar's Almond Bar
- 2 c Granulated sugar
- 1/4 c Light corn syrup
- 1/2 c + 2 tb. water
- pn Salt
- 2 Egg whites
- 35 Kraft caramels
- 2/3 c Whole roasted almonds
- 24 oz Milk chocolate chips
- In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2
- cup of the water, and the salt. Heat to boiling, then cook using a candy
- thermometer to monitor the temperature.
- Beat the egg whites until they are stiff and form peaks. Don't use a
- plastice bowl for this.
- When the sugar mixture reaches 270~F, or the soft crack stage. Remove from
- the heat and pour the mixture in thin streams into the egg whites, blending
- completely with an electric mixer set on low.
- Continue to mix about 20 minutes or until the nougat begins to harden and
- thickens to the consistency of dough. Mix in the almonds.
- Press the nougat into a greased 9 x 9 inch pan and chill until firm about
- 30 minutes.
- Melt the caramels with the remaining 2 tb. water in a small saucepan over
- medium heat.
- Pour the caramel over the nougat and return the pan to the refrigerator.
- When the caramel and nougat are firm (about 30 min), slice down the middle
- of the pan with a sharp knife and then slice across into 7 segments to make
- a total of 14 bars.
- Melt the milk chocolate chips in a microwave for 2 minutes on half power,
- stirring halfway through the cooking time. Melt completely, but be careful
- not to overheat.
- Resting the bar on a fork (and use fingers if needed) dip each bar into the
- chocolate to coat completely and tap the fork against the side of the bowl
- to knock off the excess chocolate. Place on waxed paper and let cool at
- room temperature until the chocolate is firm; 1-2 hours.
- McDonald's Big Mac Sauce
- 1/2 cup mayonnaise
- 2 tablespoons French dressing
- 4 teaspoons sweet pickle relish
- 1 tablespoon finely minced white onion
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1. Combine all of the ingredients in a small bowl. Stir well.
- 2. Place sauce in a covered container and refrigerate for several hours,
- or overnight, so that the flavors blend. Stir the sauce a couple of
- times as it chills.
- Makes about 3/4 cup.
- McDonald's Filet-O-Fish Sandwich
- 2 Tbls. Mayonnaise
- 2 teas. Sweet relish
- 2 teas. Minced onion
- pn Salt
- 2 Plain hamburger buns
- 2 Mrs. Paul's breaded-
- Fish portions (square)
- 2 sl American cheese
- 1. In a small bowl, mix together the mayonnaise, relish, minced onion,
- and salt and set aside. This is your tartar sauce.
- 2. Lightly grill the faces of the buns.
- 3. Cook the fish according to the package instructions. You can bake
- the fish, but your sandwich will taste much more like the original
- if you fry it in oil.
- 4. Divide the tartar sauce and spread it evenly on each of the top buns.
- 5. Place a slice of cheese on each of the bottom buns.
- 6. Place the cooked fish on top of the cheese slice on
- each sandwich, and top off the sandwiches with the top buns.
- Makes two sandwiches.
- McDonald's Honey Mustard Sauce
- 1/4 Cup Honey
- 2 Tbls. Prepared mustard.
- Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.
- McDonald's Hot Mustard Sauce
- 1 Tablespoon Dijon mustard
- 2 Tablespoons French's prepared mustard
- 2 Tablespoons Heinz 57 sauce
- 1/4 Cup Mayonaise
- 1/4 Cup Sour cream
- Mix all, cover and refrigerate to use within 30 days.
- McDonald's Quarter Pounder
- 1 Sesame-seed Bun
- 1/4 lb. Ground beef
- Salt to taste
- 1 Tbls. Ketchup
- 1/2 teasp. Prepared Mustard
- 1 teasp. Chopped Onion
- 2 Dill pickle slices
- 2 sl American cheese
- 1. Brown the faces of the bun in a large frying pan over medium heat.
- 2. Roll the ground beef into a ball and then flatten on wax paper until
- about 1/2 inch thick.
- 3. Cook the burger for 3 to 4 minutes per side. Salt each
- side during the cooking.
- 4. Spread Ketchup and then the mustard on the top
- bun, then add the onion and pickle.
- 5. Place 1 slice of cheese on the bottom bun, then the beef patty,
- then the other slice of cheese.
- 6. Top off the sandwich with the top bun.
- 7. Microwave on high for 15 seconds.
- McDonald's Sweet and Sour Sauce
- 1/4 cup peach preserves
- 1/4 cup apricot preserves
- 2 tablespoons light corn syrup
- 5 teaspoons white vinegar
- 1 1/2 teaspoons corn starch
- 1/2 teaspoon soy sauce
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 2 tablespoons water
- 1. Combine all ingredients except the water in a food processor or a
- blender and puree until the mixture is smooth.
- 2. Pour mixture into a small saucepan over medium heat. Add water, stir,
- and bring mixture to a boil. Allow it to boil for five minutes,
- stirring often. When the sauce has thickened, remove it from the heat
- and let it cool. Store sauce in a covered container in the refrigerator.
- Makes about 3/4 cup.
- Miracle Whip
- 4 egg yolks
- 1 t. Salt
- 2 t. Dry mustard
- 6 T. Vinegar
- 3 cups salad oil
- 3 T. Flour or cornstarch
- 1 cup boiling water
- 2 T. Sugar
- 1/4 cup vinegar
- 1 T. Salt
- With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
- and 2 T., vinegar. Very slowly add 1 cup oil, a few
- drops at a time, and mix thoroughly. Add remaining oil,
- a little faster but be careful to blend each addition
- before adding more oil. When all oil has been added,
- add 4 T. Vinegar. Now put remaining ingredients
- in a saucepan and cook to a smooth paste. Add this
- hot mixture to the mayonnaise and blend well.
- Pour in a container & cool in the refrigerator.
- Makes slightly more than 1 quart.
- Nutri-Grain Bars
- 1 pkg yellow cake mix
- 3/4 cup butter
- 2 1/2 cups quick oats
- 12 ounces preserves or jam
- 1 T water
- Preheat oven to 375. Melt butter. Combine cake
- mix and oats in a large bowl; stir in the melted
- butter until the mixture is crumbly. Measure half
- of this mixture (about 3 cups) into a greased
- 13x9x2-inch pan. Press firmly into pan to cover
- the bottom.
- Combine preserves and water; spoon over crumb
- mixture in pan, and spread evenly. Cover with
- remaining crumb mixture. Pat firmly to make top
- even.
- Bake at 375 for 20 minutes--top should be very
- light brown. Cool completely before cutting into
- bars. Old Bay Seasoning
- 1 Tbsp. Celery Seed
- 1 Tbsp Whole Black Peppercorns
- 6 Bay Leaves
- 1/2 tsp. Whole Cardamom
- 1/2 tsp. Mustard Seed
- 4 Whole Cloves
- 1 tsp. Sweet Hungarian Paprika
- 1/4 tsp. Mace
- Dash of Salt
- In a spice grinder or small food processor, combine all of the ingredients.
- Grind well and store in a small glass jar.
- Olive Garden Eggplant Parmigiana
- 2 Eggplants; peel; slice 1/4" circles
- Flour
- Oil
- Seasoned salt
- 1 lb. jar meat-flavored Prego
- 1/4 cup grape jelly
- 14 oz. can sliced-style stewed tomatoes
- 1/2 lb. shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Moisten eggplant (milk) and coat lightly in flour. Quickly brown
- slices in hot oil, dusting each side generously with seasoned salt.
- When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
- Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
- or until tender.
- SAUCE-Combine sauce, jelly and tomatoes that have been broken
- up with a fork. Heat on medium until hot, but do not boil.
- Spread mozzarella cheese over eggplant, then add sauce. Top
- with parmesan cheese and return to oven for 5-10 minutes
- to melt mozzarella. Serve immediately.
- Olive Garden Fettucine Alfredo
- 8 ounces Cream cheese -- cut in bits
- 3/4 cup Parmesan cheese -- grated
- 1/2 cup Butter or margarine
- 1/2 cup Milk
- 8 ounces Fettuccine; cook -- drain
- In large saucepan combine cream cheese, Parmesan, butter and
- milk, stirring constantly until smooth. Toss pasta lightly with
- sauce, coating well. Leftovers freeze well.
- Olive Garden House Dressing
- 8 ounces Paul Newman's Vinegar and Oil Dressing
- 1 clove garlic, peeled and minced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 3 packages Sweet and Low -- or
- 1 tablespoon Sugar
- Put ingredients into the bottle of dressing and shake well. Refrigerate 24
- hours before using.
- Olive Garden Pasta e Fagioli
- 1 pound ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 2 14.5-ounce cans diced tomatoes
- 1 15-ounce can red kidney beans (with liquid)
- 1 15-ounce can great northern beans (with liquid)
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 pound (1/2 pkg.) ditali pasta
- 1. Brown the ground beef in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- 2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
- 3. Add remaining ingredients, except pasta, and simmer for 1 hour.
- 4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts
- of boiling water over high heat. Cook for 10 minutes or just until
- pasta is al dente, or slightly tough. Drain.
- 5. Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
- Serves 8.
- Olive Garden Toscana Soup
- 3/4 cup onions, diced 1/8 inch
- 1 slice bacon, 1/4-inch diced
- 1 1/4 teaspoon garlic cloves, minced
- 1 ounce chicken bouillon
- 1 quart water
- 2 medium potatoes, cut in half length-wise,
- then cut in 1/4-inch slices
- 2 cups cavallo greens (kale can be substituted),
- cut in half, then sliced into 1/16-inch strips
- 1 1/2 cups sausage link - spicy, pre-cooked, cut in half
- length-wise, then cut at an angle into 1/2-inch slices
- 3/4 cup heavy whipping cream
- Place sausage link onto sheet pan and bake in 300 degree oven for
- 15 to 20 minutes or until done.
- Place onions and bacon into 3 to 4 quart saucepan and cook onions
- over medium heat until the onions are almost clear. Add garlic and
- cook for 1 minute.
- Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
- Add remaining ingredients then simmer for 5 more minutes and serve.
- Orange Julius
- 1 cup orange juice
- 1 cup water
- 2 egg whites
- 3/4 teaspoon vanilla extract
- 1/4 cup sugar
- 1 heaping cup ice
- Combine all of the ingredients in a blender set on high speed for 15-30
- seconds.
- Makes 2 drinks.
- Oreo Cookies
- COOKIE WAFERS:
- 1 (18.25 oz) box Dark Fudge Cake Mix
- 1/3 cup water
- 2 tablespoons shortening
- CREME FILLING:
- 3 1/2 cups powdered sugar
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shortening (no substitution)
- 3 tablespoons hot water
- Preheat oven to 325F. Blend all ingredients; then knead with your
- hands until it is pliable like dough. Form dough into 3/4 inch balls
- and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
- a glass works nice for this. Bake 4 to 6 minutes or until cookies are
- crunchy. I should think you could refrigerate the dough in cylinder
- shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
- Let cookies cool on sheets.
- Combine filling ingredients and mix well. Form into balls about 1/2 to
- 3/4 inch in diameter, again using your hands. Sandwich one
- filling in the center of two cookies and carefully press down until
- the filling spreads almost to the edge.
- Makes 2 dozen cookies (4 dozen wafers)
- Outback Steakhouse Bloomin' Onion
- 4 Vidalia or Texas Sweet Onions
- Batter:
- 1/3 C. Cornstarch
- 1 1/2 C. Flour
- 2 tsp. Garlic -- minced
- 2 tsp. Paprika
- 1 tsp. Salt
- 1 tsp. Pepper
- 24 oz. Beer
- Seasoned Flour:
- 2 C. Flour
- 4 tsp. Paprika
- 2 tsp. Garlic powder
- 1/2 tsp. Pepper
- 1/4 tsp. Cayenne pepper
- Mix cornstarch, flour, and seasonings until well blended. Add beer,
- mix well. Cut about 3/4" off top of onion and peel. Cut into onion
- 12 to 16 vertical wedges, but do not cut through bottom root end.
- Remove about 1" of petals from center of onion. Dip onion in seasoned
- flour and remove excess by shaking. Separate petals and dip in batter
- to coat thoroughly. Gently place in fryer basket and deep-fry at
- 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
- Drain on paper towels.
- Place onion upright in shallow bowl and remove center core with circular
- cutter or apple corer. Serve hot with Creamy Chili Sauce.
- Creamy Chili Sauce:
- 1 pint Mayonnaise
- 1 pint Sour cream
- 1/2 C. Chili sauce
- 1/2 tsp. Cayenne pepper
- Outback Steakhouse Aussie Fries
- 1 - 2 lb. bag of Frozen French Fries
- 1 Cup shredded Colby Jack cheese
- 6 pieces of Bacon, cooked
- 24 Fl. Oz. Peanut Oil (can be reused later; store
- in refrigerator)
- Divide the fries into half, and use the other half later.
- Heat oil to 350 degrees. If you do not have a thermostat, make sure
- the oil is hot enough, so that when you set a french fry in there it
- will cook immediately. If the french fry sinks to the bottom, and
- barely bubbles, it is not hot enough. Fry the potatoes in small
- batches, they are done when they are golden brown, and float to the
- top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
- the potatoes on paper towels. You can keep them warm in the oven
- while the other fries are done.
- When all french fries are done cooking, and drained place them onto
- a platter. Salt the french fries if you like, and sprinkle on cheese
- and cooked bacon. Pop these back into a warm oven until the cheese
- begins to melt.
- Dipping Sauce:
- 1/2 C. Sour Cream
- 1 Tbsp. Prepared Horseraddish
- dash Cayenne Pepper
- dash Salt
- dash black pepper
- Combine all ingredients and mix well.
- Outback Steakhouse Coconut Shrimp
- 1 1/2 lb large raw shrimp
- 1/2 c all-purpose flour
- 1/2 c cornstarch
- 1 T salt
- 1/2 T white pepper
- 2 T vegetable oil
- 1 c ice water
- oil for deep frying
- 2 c short shredded coconut
- 1/2 c orange marmalade
- 1/4 c Grey Poupon country mustard
- 1/4 c honey
- 3-4 drops Tabasco sauce
- Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
- In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
- Stir to blend. To fry: heat oil to 350 in deep fryer or electric
- skillet. Spread coconut on a flat pan a little at a time, adding
- more as needed. Dip shrimp in batter, then roll in coconut.
- Fry in hot oil until lightly browned, about 4 minutes.
- Bake at 300 5 minutes to finish cooking of the shrimp.
- Serve with sweet & sour sauce or the following sauce: Combine
- marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
- Outback Steakhouse Honey Wheat Bushman Bread
- Dough:
- 1 1/2 cups warm water
- 2 tablespoons butter, softened
- 1/2 cup honey
- 2 cups bread flour
- 1 2/3 cups wheat flour
- 1 tablespoon cocoa
- 1 tablespoon granulated sugar
- 2 teaspoons instant coffee
- 1 teaspoon salt
- 2 1/4 teaspoons (1 pkg.) yeast
- Coloring:
- 1/4 cup water
- 75 drops red food coloring
- 45 drops blue food coloring
- 30 drops yellow food coloring
- Cornmeal for dusting
- 1. If using a bread machine, add all of the ingredients for the dough
- in the exact order listed into the pan of your machine. Set it on
- "knead" and when the machine begins to mix the dough, combine the
- food coloring with 1/4 cup of water and drizzle it into the mixture as
- it combines. After the dough is created let it rest to rise for an
- hour or so. Then remove it from the pan and go to step #3.
- 2. If you are not using a bread machine, combine the flours, cocoa, sugar,
- coffee and salt in large bowl. Make a depression or "well" in the
- middle of the dry mixture. Pour the warm water into this "well,"
- then add the butter, honey and yeast. Combine the food coloring
- drops with 1/4 cup of water and add that to the "well." Slowly mix
- the ingredients with a spoon, drawing the dry ingredients into
- the wet. When you can handle the dough, begin to combine it by hand,
- kneading the dough thoroughly for at least ten minutes, until it is
- very smooth and has a consistent color. Set the dough into a covered
- bowl in a warm place for an hour, to allow it to rise.
- 3. When the dough has risen to about double in size, punch it down and
- divide it into 8 even portions (divide dough in half, divide those
- halves in half, and then once more). Form the portions into tubular
- shaped loaves about 8 inches long and 2 inches wide. Sprinkle the
- entire surface of the loaves with cornmeal and place them on a cookie
- sheet, or two. Cover the cookie sheet(s) with plastic wrap and let
- the dough rise once more for another hour in a warm location.
- 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
- 20-24 minutes in the hot oven. Loaves should begin to darken slightly
- on top when done. Serve warm with a sharp bread knife and butter
- on the side. If you want whipped butter, like you get at the
- restaurant, just use an electric mixer on high speed to whip
- some butter until it's fluffy.
- Makes 8 small loaves.
- Outback Steakhouse Sydney's Sinful Sundae
- 1 cup shredded coconut
- 4 large scoops vanilla ice cream
- 1/2 cup Hershey chocolate syrup
- whipped cream (in a can)
- 4 large, ripe strawberries
- 1. Preheat the oven to 300 degrees.
- 2. Spread the coconut over the bottom of the inside of a large oven pan.
- Shake the pan a little to spread the coconut evenly.
- 3. Bake the coconut for 25-30 minutes or until the coconut is a light,
- golden brown. You may have to stir or shake the coconut in the
- last 10 minutes to help it brown evenly.
- 4. When the coconut has cooled, pour it onto a plate, or into a
- large bowl. Roll each scoop of ice cream in the coconut until it is
- well coated. Press down on the ice cream to help the coconut stick.
- Put the ice cream into four separate bowls.
- 5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
- Pour about two tablespoons over each scoop of ice cream.
- Try to completely cover the ice cream with chocolate.
- 6. Spray some whipped cream on the top of each scoop of ice cream.
- 7. Cut the stems from the strawberries and place one on each serving;
- upside down on the whipped cream. Serve with a spoon.
- Serves four.
- Panda Express Orange Chicken
- 2 lbs boneless chicken pieces, skinned
- 1 egg
- 1 1/2 t salt
- white pepper
- oil (for frying)
- 1/2 c plus 1 T cornstarch
- 1/4 c flour
- 1 T minced ginger root
- 1 t minced garlic
- dash crushed hot red chiles
- 1/4 c chopped green onions
- 1 T rice wine
- 1/4 c water
- 1/2 to 1 t sesame oil
- ORANGE SAUCE FOR STIR FRY:
- 2 t Minced zest and
- 1/4 c Juice from
- 1 lg Orange
- 1/2 t Sugar
- 2 T Chicken stock
- 1 T Light soy sauce
- Combine all ingredients in small bowl and set aside.
- Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
- salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour
- together. Add chicken pieces, stirring to coat.
- Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
- a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
- (Do not overcook or chicken will be tough.) Remove chicken from oil with
- slotted spoon and drain on paper towels. Set aside.
- Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger
- and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
- and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
- and bring to boil. Add cooked chicken, stirring until well mixed.
- Stir water into remaining 1 T cornstarch until smooth.
- Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.
- Serve at once.
- Makes 6 servings.
- Papa John's Garlic Sauce
- 1/4 - 1/2 stick margarine
- 1/2 T Garlic powder
- 1/4 t salt
- Melt butter in the microwave (about 30 seconds).
- Put in salt and garlic powder (to taste).
- Microwave for 5 seconds longer. Pecan Sandies
- 1 1/2 c Vegetable shortening
- 3/4 c Granulated sugar
- 1 1/2 ts Salt
- 2 Eggs
- 4 c All purpose flour
- 1/4 ts Baking soda
- 2 tb Water
- 1 c Shelled pecans
- 1 Preheat the oven to 325~F
- 2. In a large bowl, cream together the shortening, sugar, and salt
- with an electric mixer on medium speed.
- 3. Add the eggs and beat well.
- 4. While mixing, slowly add the flour, baking soda, and water.
- 5. Chop the pecans into very small bits using a food processor or
- blender on low speed. Be careful not to overchop; you don't want
- to make pecan dust. The pieces should be about the size of rice grains.
- 6. Add the pecans to the dough and knead with your hands until the pecans
- are well blended into the mixture.
- 7. Roll the dough into 1 inch balls and press flat with your hands
- onto ungreased baking sheets. The cookies should be about 2 inches
- in diameter and 1/2 inch thick.
- 8. Bake for 25-30 minutes or until the edges of the cookies are
- golden brown.
- Pillsbury Crescent Rolls
- 2 pk Active Dry Yeast
- 3/4 c Warm Water (105 degrees)
- 1/2 c Sugar
- 1 ts Salt
- 2 lg Eggs
- 1/2 c Shortening
- 4 c Unbleached Flour
- Butter Or Regular Margarine, Softened
- In a large mixing bowl, dissolve the yeast in the warm water. Stir
- in the sugar, salt, eggs, shortening and half of the flour into the
- yeast mixture.
- Add the remaining flour blending until smooth. Scrape the dough from
- the sides of the bowl and cover with a cloth dampened in warm water.
- (The cloth should feel wet, but not be so wet that water drips onto
- the dough.) Let rise in a warm place (85 degrees F.), until doubled,
- about 1 1/2 hours. Divide the dough in half, rolling each half into a
- 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
- each circle into 16 wedges. Roll up each wedge beginning at the
- largest end. Place, point side down, on a greased baking sheet. Curve
- to form crescents. Cover and let rise until double, 1 hour. Preheat
- the oven to 400 degrees F and bake for 12 to 15 minutes, or until
- they are a rich golden brown. Brush with soft butter.
- Makes 32 crescent rolls.
- Pizza Hut Creamy Italian Dressing
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup mayonnaise
- 3/4 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir
- in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise
- and then the gradually whisk in the olive oil. Stir in the Parmesan
- cheese. Transfer to a jar with a tight-fitting lid and store in the
- refrigerator. Shake well before using.
- Pizza Hut Original Pan Pizza
- 1 1/3 cups Warm water (105F)
- 1/4 cup Non-fat dry milk
- 1/2 teas. Salt
- 4 cups Flour
- 1 Tbls. Sugar
- 1 pk. Dry yeast
- 2 Tbls. Vegetable oil (for dough)
- 9 Oz. Vegetable oil (3 oz. per pan)
- Butter flavored Pam
- Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
- water and stir to mix well. Allow to sit for two minutes. Add oil
- and stir again. Add flour and stir until dough forms and flour is
- absorbed. Turn out on to a flat surface and knead for about 10 minutes.
- Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
- oil in each making sure it is spread evenly. Using a rolling pin,
- roll out each dough ball to about a 9" circle. Place in cake pans.
- Spray the outter edge of dough with Pam. Cover with a plate. Place
- in warm area and allow to rise for 1 to 1 1/2 hours.
- Sauce:
- 1 8 Ounce Can Tomato Sauce
- 1 Teaspoon Dry Oregano
- 1/2 Teaspoon Marjoram
- 1/2 Teaspoon Dry Basil
- 1/2 Teaspoon Garlic salt
- Combine and let sit for 1 hour.
- For Each Nine Inch Pizza:
- 1. Preheat oven to 475F
- 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
- 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
- 4. Place toppings of your choice in this order:
- Pepperoni or Ham
- Vegetables
- Meats (cooked ground sausage or beef)
- 5. Top with 3 Oz. mozzarella cheese
- 6. Cook until cheese is bubbling and outer crust is brown.
- 7. Cut in six slices.
- Pizzaria Uno's Chicago Deep Dish Pizza
- Pan Dough:
- 1 c Warm tap water (110-115ø)
- 1 pkg. Active dry yeast
- 3 1/2 c Flour
- 1/2 c Coarse ground cornmeal
- 1 ts Salt
- 1/4 c Vegetable oil
- Pizza Topping:
- 1 lb Mozzarella, sliced thin
- 1 lb Italian Sausage, removed from the
- Casing and crumbled
- 1 cn Whole tomatoes, drained and
- Coarsely crushed
- 2 cloves Garlic, peeled and minced
- 5 Fresh basil leaves, chopped fine
- 4 tb Freshly grated Parmesan Cheese
- Pour the warm water into a large mixing bowl and dissolve the yeast
- with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
- vegetable oil. Mix well with a spoon. Continue stirring in the rest
- of the flour 1/2 cup at a time, until the dough comes away from the
- sides of the bowl. Flour your hands and the work surface and kneed
- the ball of dough until it is no longer sticky.
- Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
- to 60 minutes in a warm place, until it is doubled in bulk. Punch it
- down and kneed it briefly. Press it into an oiled 15-inch deep dish
- pizza pan, until it comes 2 inches up the sides and is even on the
- bottom of the pan. Let the dough rise 15-20 minutes before filling.
- Preheat the oven to 500 degrees.
- While the dough is rising, prepare the filling. Cook the crumbled
- sausage until it is no longer pink, drain it of it's excess fat.
- Drain and chop the tomatoes.
- When the dough has finished its second rising, lay the cheese over the
- dough shell. Then distribute the sausage and garlic over the cheese.
- Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
- Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
- degrees and bake for 25 to 35 minutes longer. Lift up a section of the
- crust from time to time with a spatula to check on its color. The
- crust will be golden brown when done. Serve immediately.
- Planet Hollywood Cap'n Crunch Chicken
- Chicken Crunch:
- 2 c. Cap'n Crunch cereal
- 6 eggs
- 2 c. corn flakes
- 1 c. milk
- 2 1/2 c. all-purpose flour
- 25 to 30 chicken tenders
- 3 T. granulated onion
- Vegetable oil for deep frying
- 3 T. granulated garlic
- Creole mustard sauce, recipe follows
- 1 T. pepper
- In food processor, grind cereals until crumbly but some
- 1/8-inch chunks are still visible. Spread in a shallow pan.
- In a bowl, combine flour, onion, garlic and pepper.
- In a separate bowl, combine the eggs and milk.
- Dredge chicken in seasoned flour. Dip in egg mixture,
- coating evenly. Dredge in cereal mixture,
- coating well. Arrange on wax paper.
- Preheat oil in deep fryer to 325 degrees.
- Deep fry chicken in batches for 3 1/2 minutes or until
- golden brown. Drain.
- Makes 4 servings.
- Creole Mustard Sauce
- 1/4 c. sliced green onions
- 2 T. horseradish
- 2 T. chopped garlic
- 1 T. red wine vinegar
- 2 T. chopped onion
- 1 T. water
- 2 T. chopped celery
- 2 tsp. cider vinegar
- 2 T. chopped green pepper
- 1 tsp. Worcestershire sauce
- 1 c. mayonnaise
- 1 tsp. Tabasco sauce
- 1/4 c. hot mustard
- Salt and cayenne pepper to taste
- 2 T. yellow mustard
- Combine all ingredients and mix well.
- Serve on the side with chicken. Makes about 2 cups.
- Ponderosa's Steak Sauce
- 1/3 Cup Heinz 57 Sauce
- 1/3 Cup Worcestershire Sauce
- 1/3 Cup A-1 Steak Sauce
- 2 Tbls. Light corn syrup
- Combine as listed and funnel into bottle with tight fitting cap.
- Keep refrigerated to use in a few months. Shake well before using.
- Popeye's Fried Chicken
- 3 c Self-rising flour
- 1 c Cornstarch
- 3 tb Seasoned salt
- 2 tb Paprika
- 1 ts Baking soda
- 1 pk Italian Salad Dressing Mix Powder
- 1 pk Onion Soup Mix -- (1 1/2 Ounces)
- 1 pk Spaghetti sauce mix -- (1/2 Ounce)
- 3 tb Sugar
- 3 c Corn flakes -- crushed
- 2 Eggs -- well beaten
- 1/4 c Cold water
- 4 lb Chicken -- cut up
- Combine first 9 ingredients in large bowl. Put the cornflakes into
- another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
- into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
- 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
- pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
- egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
- into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
- minutes on medium high. Turn and brown other side of each piece.
- Don't crowd pieces during frying. Place in prepared pan in single
- layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
- loose for steam to escape. Bake at 350~ for 35-40 minutes removing
- foil then to test tenderness of chicken. Allow to bake uncovered 5
- minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
- well up to 4 days. Do not freeze these leftovers. Leftover coating
- mix (1st 9 ingredients) can be stored at room temp in covered
- container up to 2 months.
- Popeye's Red Beans and Rice
- 2 c Uncle ben's long grain rice (cooked)
- 1 - 16 oz. can Red chili beans in chili gravy
- 1 t Chili powder
- 1/4 ts Cumin
- Dash garlic salt
- In saucepan, heat beans without letting them boil.
- Stir in chili powder, cumin and garlic salt. When
- piping hot, add warm rice and gently mix.
- Red Lobster Cheese Biscuits
- Dough:
- 1 1/4 lbs. Bisquik
- 3 Oz. freshly shredded cheddar cheese
- 11 Oz. cold water
- Garlic Spread:
- 1/2 cup melted butter
- 1 teas. garlic powder
- 1/4 teas. salt
- 1/8 teas. onion powder
- 1/8 teas. dried parsley
- To cold water, add Bisquik and cheese, blending in a mixing bowl.
- Mix until dough is firm.
- Using a small scoop, place the dough on a baking pan lined with
- baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
- golden brown. While biscuits bake, combine spread ingredients.
- Brush baked biscuits with the garlic topping.
- Red Lobster Creamy Caesar Dressing
- 3/4 cup Bottled Italian dressing
- 1 tablespoon Parmesan, grated
- 1 tablespoon Sugar
- 1/3 cup Mayo
- 1 teaspoon Anchovy paste, or
- Soy sauce
- Combine all with wire whisk. Keep refrigerated. Use in a week. Red Lobster Tartar Sauce
- 1/3 cup Miracle Whip Salad Dressing
- 2/3 cup Sour cream
- 1/4 cup Confectioner's Sugar
- 3 Tablespoons sweet white onion, chopped fine
- 2 Tablespoons sweet pickle relish from jar
- with the relish juice
- 3 Teaspoons carrot, chopped fine
- 1/4 Teaspoon salt
- Chop the sweet white onion in food processor, put in small container
- and set aside. Chop carrot in food processor, and add to onion.
- Mix in remaining ingredients and stir to blend thoroughly.
- Do not use electric mixer. Refrigerate for at least 2 hours or overnight
- to let flavors blend.
- Reese's Peanut Butter Cups
- 6 oz Pkg semi sweet chocolate chips
- 4 Nestles milk chocolate bars
- 1 1/4 c Peanut butter
- Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
- of double boiler over HOT, not boiling water, stirring till smooth.
- Use small muffin tin liners, or cut regular cupcake liners down to a
- 1" depth. Spoon HALF of the chocolate mixture equally into the
- liners. Melt the rest of the peanut butter over hot water, and spoon
- this equally over the chocolate layer. Top with remaining chocolate.
- Refrigerate to allow cups to set up before serving.
- Makes: 24 tiny/12 large
- Ruby Tuesday Apple Pie
- 1 (9-inch) frozen deep-dish apple pie
- (double crust or old-fashioned)
- 1 stick Butter
- 1 C. Light Brown Sugar
- 3 1/2 tsp. Cinnamon
- 1/4 tsp. Allspice
- 1/4 tsp. Ground Clove
- 1 1/2 tsp. Lemon Juice
- 3/4 C. flour
- 1/2 C. sugar
- 10 Tbsp. frozen butter (see Note)
- 1 1/3 C. chopped walnuts
- Ice cream (optional)
- Let pie thaw at room temperature for 30 to 45 minutes.
- Preheat oven to 350 degrees. In a small saucepan, melt the stick of
- butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
- allspice, cloves and lemon juice. Stir until well blended and sugar is
- melted, about 3 minutes. Make an X in the center of the top crust of the
- pie and fold back the crust.
- Pour the butter mixture evenly into the pie and then replace the crust.
- Leave 4 vent holes, sealing the rest of the pastry.
- Bake for 30 minutes.
- Remove from the oven and set aside. Reduce heat to 325 degrees.
- Grate frozen butter into a medium-sized bowl. Toss the grated butter with
- flour, remaining sugars, remaining cinnamon and walnuts.
- Carefully wrap an aluminum foil band around the edge of the pie,
- creating a lip to hold topping. Sprinkle topping evenly over pie.
- Bake for 30 to 40 minutes. Let rest for 10 minutes then
- serve with ice cream, if desired.
- Sara Lee Cheesecake
- Crust:
- 1 1/2 cups Fine graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Butter (softened)
- Filling:
- 1 pound Cream cheese
- 1 cup Sour cream
- 2 tablespoons Cornstarch
- 1 cup Granulated sugar
- 2 tablespoons Butter (softened)
- 1 teaspoon Vanilla extract
- Topping:
- 3/4 cup Sour cream
- 1/4 cup Powdered sugar
- Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
- well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
- or until the edges are slightly brown. Reduce oven to 350 F. For filling,
- combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
- until sugar has disolved. Add the butter and vanilla and blend until
- smooth. Be careful not to overmix, or the filling will become too fluffy
- and will crack when cooling. Pour the filling over the crust. Bake for 30
- to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
- hr. For topping, mix sour cream and powdered sugar. Spread mixture over
- top of cooled cheesecake. Chill or freeze until ready to eat.
- Sara Lee Poundcake
- 1 stick unsalted butter
- 3/4 C. sugar
- 3 eggs
- 1 C. cake flour
- 2 T. dry powdered milk
- 1 T. corn syrup
- juice of half a small lemon
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1/4 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. mace (optional)
- Allow butter to reach room temperature, if you can try to use unsalted
- butter. Cream sugar and butter together until light and fluffy.
- Add eggs one at a time and mix well. Add in flour, powdered milk,
- and corn syrup. Beat each in well. Add juice of half a lemon, salt,
- vanilla, nutmeg, and mace. Make sure everything is well blended,
- and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
- checking for doneness by inserting a toothpick and seeing if it comes
- out clean.
- You almost want to underbake this.
- Sbarro Baked Ziti
- 2 lbs. Ziti (uncooked)
- 2 lbs. Ricotta Cheese
- 3 Oz. Grated Romano Cheese
- 3 Cups Garlic & Onion Tomato Sauce (any brand will do)
- 1/2 Teas. Black Pepper
- 1 1/2 lbs. Shredded Mozzarella Cheese
- 1. Cook Ziti according to package directions - 12 to 14 minutes
- until al dente stirring often. After cooking, drain ziti well, but
- DO NOT RINSE OFF UNDER WATER!
- 2. While Ziti is cooking preheat oven to 350F. Combine
- ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in
- large mixing bowl.
- 3. Gently combine cooked ziti with cheese/sauce mixture.
- In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
- Add ziti and top with mozzarella cheese. Cover loosely with
- aluminum foil and bake until mozzarella is thoroughly melted
- (about 12-15 minutes). Serve with garlic bread and additional
- sauce if desired. Sbarro Tomato Sauce
- 2 - 1 lb. 12 oz. Cans Crushed Tomatoes
- 1 - Tomato Can Cold Water (more or less to desired thickness)
- 4 Oz. Grated Romano Cheese
- 12 oz. Olive Oil
- 10 oz. Diced Onions
- 1 oz. Chopped Fresh Garlic
- 1/2 oz. Chopped Fresh Italian Parsley
- 3 oz. Sherry Cooking Wine
- **SPICES**
- 2 Tbls. Salt
- 2 tsp. Oregano
- 1/2 tsp. Crushed Red Pepper
- 1/2 tsp. Black Pepper
- 2 tsp. Basil
- 1. Heat oil until hot but not smoking. Add onions and saute until
- almost browned. Add garlic.
- 2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir.
- 3. Add tomatoes, water, cheese, and spices. Mix well.
- 4. Bring just to boil and simmer one hour.
- Shake and Bake
- 4 Cups Flour
- 2 Tsp. Cayenne Pepper
- 1 Cup Bran Flake Cereal (crushed)
- 2 Tbls. Parsley Flakes
- 2 Tsp. Garlic Powder
- 1 Tbls. Onion Powder
- 2 Tsp. Chili Powder
- 2 Tbls. Taco Seasoning
- 1 Tsp. Ground Pepper
- 1 Tsp. Curry Powder
- 1 Tsp. Basil
- 1 Tsp. Oregano
- Mix together well.
- Preheat oven to 400F
- Dredge 1 disjointed chicken in above mix.
- Melt 1/4 cup butter in a shallow 9 x 12 baking pan.
- Place chicken skin side down and baste top with
- melted butter from the pan. Bake uncovered for 25 min.
- Turn skin side up, reduce heat to 350F and bake
- until tender; 30 - 35 minutes.
- Sizzler Cheese Toast
- 1 Lb. Butter (slightly softened)
- 8 Oz. Grated Parmesan Cheese
- Sliced Italian Bread
- In a mixer, cream together the butter and cheese.
- 1. Preheat a griddle or large frying pan on medium-high.
- 2. Spread cheese mixture on bread about 1/4" thick.
- 3. Place bread cheese side down on griddle. Cook until cheese
- has browned. Snapple Flavored Ice Teas
- 2 quarts water
- 3 Lipton Tea Bags
- For any of the flavors, boil the water in a large
- saucepan. When the water comes to a rapid boil, turn off the heat,
- put tea bags into water and cover. After tea has brewed about 1 hour,
- pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
- The tea should still be warm so the sugar or sweetener will dissolve
- easily. Add the flavoring ingredients (plus additional water if needed
- to bring the tea to the 2 quart line. Chill.
- For Lemon:
- 3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
- 1/3 cup + 2 tbsp Lemon juice
- For Diet Lemon:
- 12 - 1 gram envelopes sweet n' low or equal
- 1/3 cup + 2 tbsp lemon juice
- For Orange:
- 3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
- 1/3 cup lemon juice
- 1/8 tsp. Orange extract
- For Strawberry:
- 3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
- 1/3 + 1 tbsp lemon juice
- 1 tbsp. strawberry extract
- For Cranberry:
- 3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
- 1/3 cup + 2 tbsp lemon juice
- 2 tbsp Ocean spray cranberry juice-cocktail concentrate
- Snickers Candy Bar
- 1/4 cup light corn syrup
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1/8 cup peanut butter
- 1 dash salt
- 3 cups powdered sugar
- 35 unwrapped Kraft caramels
- 1 cup dry-roasted unsalted peanuts
- 1 bag milk-chocolate chips -- (12-ounce)
- With the mixer on high speed, combine the corn syrup, butter, vanilla,
- peanut butter, and salt until creamy. Slowly add the powdered sugar.
- When the mixture has the consistency of dough, remove it from the bowl
- with your hands and press it into a lightly greased 9x9-inch pan. Put in
- the refrigerator. Melt the caramels in a small pan over low heat.
- When the caramel is soft, mix in the peanuts. Pour the mixture over the
- refrigerated nougat in the pan. Let this cool in the refrigerator.
- When the refrigerated mixture is firm, melt the chocolate over low heat
- in a double boiler or in a microwave oven set on high for 2 minutes.
- Stir halfway through cooking time. When the mixture in the pan has
- hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
- and dip into the melted chocolate. Tap the fork against the side of the
- bowl or pan to knock off any excess chocolate. Then place the chunks on
- waxed paper to cool at room temperature (less than 70 degrees F). This
- could take several hours, but the bars will set best this way. You can
- speed up the process by placing the bars in the refrigerator for 30
- minutes.
- Makes about 2 dozen bars.
- Soup Nazi's Seafood Bisque
- 2 cups dry white wine
- 1 bay leaf
- 1 onion, roughly chopped
- 1 clove garlic
- 2 ribs celery
- 1 lobster, 1 1/2 to 2 pounds
- 12 medium-size shrimps, in shell
- 24 mussels, well scrubbed
- 12 sea scallops
- 4 cups heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon dried rosemary
- 1 cup fresh spinach, well rinsed and chopped
- 1/2 cup grated carrot
- salt and freshly ground black pepper to taste
- 1/2 teaspoon fresh lemon juice
- 1. Combine the white wine, bay leaf, onion, garlic and celery in a large
- stock pot over medium heat. Boil. Add the lobster, cover the pot
- and steam for 10 minutes. Remove the lobster, set aside and cool.
- 2. Add the shrimps to the boiling broth, cover the pot and steam for
- 5 minutes. Remove the shrimps with tongs, set aside and cool.
- 3. Add the mussels, cover the pot and steam until they open,
- about 5 minutes. Remove the mussels with the tongs,
- extract the meat and discard the shells.
- 4. Add 2 cups of water to the liquid in the pot, bring to a boil and
- add the scallops. Cover the pot, and steam for 3 minutes.
- Remove the scallops with the tongs.
- 5. Extract the lobster meat, reserving the shells. Peel and devein the
- shrimps, reserving the shells. Chop the meat into bite-size pieces,
- cover and set aside.
- 6. Return the lobster and shrimp shells to the broth and add 2 more
- cups of water. Bring to a boil, then reduce heat to simmer for
- 30 minutes. Strain the broth and return it to the pot. Discard shells.
- 7. Bring the broth to a simmer over low heat. Add the cream, milk and
- herbs and simmer until mixture thickens slightly, about 5 minutes.
- Add the seafood and simmer for 2 minutes. Stir in the spinach and
- carrots and simmer another 2 minutes to just wilt the spinach.
- Season with salt, pepper, and lemon juice. Serve hot.
- Yield: 6 Servings
- Starbuck's Frappuccino
- 1/2 cup fresh espresso
- 2 1/2 cups lowfat milk (2 percent)
- 1/4 cup granulated sugar
- 1 tablespoon dry pectin
- Combine all ingredients in a covered container. Shake until
- sugar and pectin are dissolved.
- Steak & Ale Hawaiian Chicken
- 4-6 Chicken Breasts
- Marinade:
- 1/4 c. soy sauce
- 1/2 c. + 2 T. dry sherry
- 1 1/2 c. unsweetened pineapple juice
- 1/4 c. red wine vinegar
- 1/4 c. + 2 T. sugar
- 1/2 tsp. garlic powder
- Combine all ingredients and marinate chicken overnight.
- Remove and grill, saute or bake. Baste with marinade ONLY during the
- first several minutes of cooking. Top each breast with a slice of
- munster or provolone cheese and broil just until cheese starts to melt. Stouffer's Macaroni and Cheese
- 2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit
- (defrosted)
- 1 cup elbow macaroni
- 2 teaspoons salt
- 1 cup sour cream
- 1/4 cup grated Cheddar cheese
- Preheat oven to 400 degrees.
- Heat Welsh Rarebit in top of double boiler over rapidly
- boiling water for 15 to 20 minutes just until hot.
- Cook macaroni following package directions. Drain well.
- Pour Welsh Rarebit into a 2-quart casserole; add cooked
- macaroni, salt and sour cream. Stir to combine. Sprinkle with
- grated cheese. Bake at 400 degrees for 20 minutes.
- Serves 4. Swiss Miss Hot Chocolate
- 1 16 oz. box of non fat dry milk
- 1 C. Sugar
- 3/4 C. cocoa
- Sift all ingredients together three times. Store this mixture in a
- tightly sealed container in a cool place. When ready to use,
- you can add a couple of heaping tablespoons to hot water.
- Sprinkle miniature marshmallows on top.
- T.G.I. Friday's Jack Daniels Grill Glaze
- 1 head of garlic
- 1 tablespoon olive oil
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 1 tablespoon Jack Daniels Whiskey
- 1 tablespoon crushed pineapple
- 1/4 teaspoon cayenne pepper
- 1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the
- garlic will sit flat. Remove the papery skin from the garlic, but
- leave enough so that the cloves stay together. Put garlic into a
- small casserole dish or baking pan, drizzle olive oil over it, and
- cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.
- Remove garlic and let it cool until you can handle it.
- 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
- brown sugar in a medium saucepan over medium/high heat.
- Stir occasionally until mixture boils then reduce heat until mixture
- is just simmering.
- 3. Squeeze the sides of the head of garlic until the pasty roasted garlic
- is squeezed out. Discard remaining skin and whisk to combine.
- 4. Add remaining ingredients to the pan and stir.
- 5. Let mixture simmer for 40-50 minutes or until sauce has reduced by
- about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
- Makes 1 cup of glaze.
- T.G.I. Friday's Soy Dressing
- 1/3 C. Peanut Oil
- 1/3 C. Cider Vinegar
- 1/3 C. Water
- 2 Tbsp. Soy sauce
- 2 Tbsp. Green Onion stems
- 1 Tbsp. Honey
- 1/2 Tsp. Prepared hot mustard
- Combine all ingredients in a jar with a tight-fitting lid;
- shake the jar vigorously to combine ingredients thoroughly.
- Keep refrigerated and covered to use within a few weeks.
- Shake before using.
- Taco Bell Crispitos
- 1/8 C. Cinnamon
- 1/2 C. Sugar
- 10 Flour Tortillas
- Oil to fry with
- Mix together cinnamon and sugar very well. In a dutch oven, or
- large skillet heat the oil to 350 degrees. If you do not have a
- thermometer, you can set it on medium high, but be carefull to watch
- that it doesn't get too hot and begin to smoke. Quarter the tortillas
- and deep fry 2-4 at a time. Allow them to cook on one side for about
- 30 seconds or unitl golden brown, turn over, and repeat. When
- both sides are brown take out, and place on paper towels to drain.
- While the tortillas are draining liberally sprinkle with cinnamon
- and sugar mixture. These are really great with honey.
- Taco Bell Enchirito
- 1 pound Ground beef
- 1/4 teaspoon Salt
- 1 teaspoon Chili powder
- 1/2 tablespoon Dried minced onion
- 1 can Refried beans 30 oz.
- 1/4 Diced onion
- 1 can La Victoria enchilada sauce
- 2 1/2 cups Shredded cheddar cheese
- 1 can Sliced black olives (2 oz.)
- 1 package Flour tortillas (10 or 12")
- Slowly brown the ground beef in a skillet using a wooden spoon or spatula
- to separate the beef into pea-sized pieces. Add the salt, chili powder, and
- minced onion. With a mixer, or potato masher, beat the refried beans until
- smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
- once in a covered container, or wrapped in moist towel in microwave. Set on
- high for 40 sec. or warm individually in skillet for 2-3 min. per side.
- Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
- tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
- tortilla over the beans. Place the tortilla onto a plate. Spoon
- 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
- shredded cheese, and top with 3 olive slices.
- Taco Bell Green Sauce
- 1 lb. fresh tomatillos
- 3 large jalapeno peppers, seeded
- 1 medium onion, chopped
- 2 cloves garlic
- 6 sprigs of cilantro, stems removed
- 2 cups chicken broth
- 1 T. vegetable oil
- Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
- and peppers in chicken broth for 10 minutes. Strain, reserving broth.
- Combine tomatillos, peppers and remaining ingredients, except for the
- oil, in a blender and mix until almost smooth. Heat oil in frying pan
- until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
- stirring constantly until dark and thick. Add reserved broth to mixture
- and bring to a boil. Reduce heat and cook until thickened,
- about 10 minutes, stirring occasionally.
- Taco Bell Hot Sauce
- 6 oz Can Tomato Paste
- 3 cup Water
- 2 tsp. Cayenne pepper
- 1 1/2 Tbls. Chili powder
- 2 1/2 tsp. Salt
- 2 tsp. Cornstarch
- 2 tsp. Distilled white vinegar
- 1 Tbls. Minced dried onion
- 2 Tbls. Canned jalapeno slices
- 1. Combine the tomato paste with the water in a saucepan over medium heat.
- Stir until smooth.
- 2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
- and dried onion and stir.
- 3. Chop the jalapeno slices very fine. You can use a food processor,
- but don't puree.
- 4. Heat the mixture to boiling. Continue to stir about 3 minutes
- and remove from the heat.
- 5. Let the sauce stand until cool, and then put
- in a tightly sealed container and refrigerate.
- This will last for 1 to 2 months. Makes 3 1/2 Cups.
- The REAL Neiman Marcus Cookie Recipe
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 T granulated sugar
- 1 egg
- 2 t. vanilla extract
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
- 1-3/4 cup flour
- 1-1/2 t. instant espresso powder, slightly crushed
- 8 ounces semi-sweet chocolate chips
- Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
- extract. Combine the dry ingredients & beat into the butter mixture.
- Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
- sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
- Thomas English Muffins
- 1 lb All-purpose or bread flour
- 1 t Salt
- 1 1/2 T Dry yeast
- 1 t Sugar
- 1 cup Warm milk
- 2 oz Butter, melted
- Sift the flour and salt into a bowl and leave in a warm place. Dissolve
- the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
- then mix in the butter. Stir all the liquid into the warm flour and beat
- well until smooth and elastic. Cover and proof in a warm place for 50
- minutes or until doubled in bulk. Turn onto a well-floured board and
- knead, working a little more flour if necessary to make the dough easier
- to shape. Round up the dough, roll into a thick sausage shape and (using
- the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
- ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put
- onto a greased baking sheet. Cover (use greased plastic wrap) and put
- in a warm place to proof for 30-40 minutes or until springy to the touch.
- Leave room for expansion and be careful not to over-proof, as the muffins
- will get flabby and lose their shape. Warm and grease the bakestone
- lightly. Lift the muffins carefully onto the bakestone and cook over very
- moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
- the other side. Wrap in a cloth and keep warm if cooking in batches. To
- serve, insert a knife in the side, pull the top and bottom slightly apart,
- and insert slivers of butter.
- Tony Roma's Baby Back Ribs
- Combine:
- 1 cup ketchup
- 1 cup vinegar
- 1/2 cup dark corn syrup
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon tabasco pepper sauce
- Heat over high heat until boiling.
- Reduce heat, simmer 30-40 minutes until thick.
- Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
- Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.
- Remove ribs from foil and smother with more sauce.
- Grill on hot barbecue for 2-4 minutes per side.
- Tony Roma's Onion Rings
- 6 each White onions
- 1 cup Milk
- 3 each Eggs, beaten
- Salt
- 2 cups Pancake mix
- Slice the onions crosswise and separate into rings.
- Combine milk, eggs, and salt to taste in mixing bowl.
- Soak the onions in the mixture about 30 minutes.
- Place pancake mix in a shallow bowl.
- Heat oil for frying in skillet to 375 degrees.
- Remove the onion rings from milk mixture, dip in pancake mix
- and place in hot oil. Fry rings until golden brown and drain on
- paper towels. Pack fried onion rings solidly, but loosely, without
- pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
- minutes. Turn onto serving plate.
- Twix Bars
- 35 unwrapped Kraft caramels
- 1/4 cup water
- 1 box Nabisco Lorna Doone shortbread
- cookies -- (40)
- 2 bags milk-chocolate chips -- (12 ounce)
- 1. Combine the caramels with the water in a small pan and melt over
- low heat.
- 2. Place the shortbread cookies side by side on an ungreased cookie sheet.
- 3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
- the refrigerator until the caramel firms up.
- 4. In the meantime, in a double boiler over low heat, melt the chocolate
- chips. You may also use the microwave for melting the chocolate.
- Just heat the chips for 1 minute on high, stir, then heat for
- another minute.
- 5. Remove the cookies from the refrigerator. Rest each one on a fork and
- dip it into the chocolate. Tap the fork on the side of the pan or bowl
- to knock off any excess chocoloate. Then place each one on a sheet
- of waxed paper and let them cool at room temperature (65-70F).
- This could take several hours, but the bars will set best this way.
- If you want to speed up the process, put the candy in the
- refrigerator for 30 minutes.
- Makes 40 bars.
- Waldorf Hotel's Waldorf Salad
- 1 cup walnut halves
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 teaspoon prepared mustard
- Pinch of dry mustard
- Juice of 1/2 lemon
- 4 to 6 tart apples, peeled, cored, and diced (2 cups)
- 1 to 2 cups finely diced inner ribs celery
- (white part only), leaves reserved
- Salt and freshly ground black pepper
- 2 bunches tender greens, such as arugula, baby kale,
- or pepper cress, washed and dried
- 2 tablespoons olive oil 1 tablespoon fresh lemon juice
- Preheat the oven to 325°F.
- Spread the walnuts on a baking sheet and toast in the oven
- for 4 to 5 minutes, until aromatic and lightly toasted.
- Let cool.
- Combine the mayonnaise, yogurt, both mustards, and the lemon juice
- in a large bowl. Fold in the apples and diced celery and
- season with salt and pepper.
- Put the salad greens in a large bowl. Add the olive oil and lemon juice,
- season with salt and pepper, and toss well. Divide the greens among four
- plates. Spoon the apple mixture onto the greens and sprinkle with the
- toasted walnuts and reserved celery leaves.
- Yield: Serves 4
- Wendy's Chili
- 1 pound ground beef
- 1 - 14.5 Oz. can tomato sauce
- 1 - 14.5 Oz. can kidney beans (with liquid)
- 1 - 14.5 Oz. can pinto beans (with liquid)
- 1/2 cup diced onion
- 1/4 cup diced green chilies
- 1/4 cup diced celery
- 2 medium tomatoes, chopped
- 1 teaspoons cumin powder
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 cup water
- 1. Brown the ground beef in a skillet over medium heat; drain off the fat.
- 2. Using a fork, crumble the cooked beef into pea-size pieces.
- 3. In a large pot, combine the beef plus all the remaining ingredients,
- and bring to a simmer over low heat. Cook, stirring every 15 minutes,
- for 2 to 3 hours.
- Makes about 12 servings.
- Wendy's Frosty
- 1 c Milk
- 1/2 c Nestle's Quik
- 3 c Softened Vanilla ice cream
- -in refrigerator 1 hour
- Blend Milk and Quik for 10 seconds on high speed.
- "Pulse" in the ice cream until barely mixed.
- Wheat Thins
- 1 3/4 c Whole wheat flour
- 1 1/2 c White flour
- 1/3 c Oil
- 3/4 ts Salt
- 1 c Water
- 1. In large mixing bowl, combine the flours and thoroughly mix.
- 2. In separate bowl blend the oil, salt, and water.
- 3. Add liquid mixture to dry, mixing well but as little as possible.
- 4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
- thick. Mark with knife for size crackers desired, but do not cut
- through. Prick each cracker a few times with fork. Sprinkle lightly
- with salt or onion salt, if desired.
- 5. Bake at 350F until crisp and light brown, about 30 minutes.
- 6. When cool, separate into individual crackers.
- Wicker's BBQ Sauce
- 1 1/4 cups Cider vinegar
- 1 tsp. black pepper
- 2 1/2 tsp. salt
- 1 1/2 tsp. sugar
- 4 tsp. chili powder
- 1 tsp. dry mustard
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- Combine all ingredients and cook for 5-10
- minutes to dissolve spices. Use as a marinade
- and basting with your favorite BBQ recipe.
- Yoo Hoo
- 1/2 Cup Nestle chocolate powder
- 1 1/2 Cups Nonfat dry milk powder
- 3 Cups Water
- Mix all contents in a blender for 30 seconds.
- Refrigerate till cool. Makes 2 drinks.
- York Peppermint Patties
- 1 Egg white
- 4 cups powdered sugar
- 1/3 cup light corn syrup
- 1/2 teaspoon Peppermint oil or extract
- Cornstarch for dusting
- 1 16-oz. bag semi-sweet chocolate chips
- 1. In a medium bow, beat the egg white until it is stiff
- and forms peaks. Don't use a plastic bowl for this.
- 2. Slowly add the powdered sugar while blending with an
- electric mixer set on medium speed.
- 3. Add the corn syrup and peppermint oil or extract and
- knead the mixture with your hands until it has the smooth
- consistency of dough.
- 4. Using a flat surface and a rolling pin lightly dusted with
- cornstarch, roll out the peppermint dough 1/4-inch thick.
- 5. Punch out circles of peppermint dough with a biscuit
- cutter or a clean can with a diameter of about 2 1/2-
- inches. Make approximately 20, place them on plates
- or cookie sheets, and let them firm up in the
- refrigerator, about 45 minutes.
- 6. Melt the chocolate chips in a microwave set on high
- for 2 minutes. Stir halfway through the heating time.
- Melt thoroughly, but do not overheat. Melting
- the chocolate chips can also be done using a
- double-boiler over low heat.
- 7. Drop each patty into the chocolate and coat completely.
- Using 2 forks, one in each hand, lift the coated patty from the
- chocolate. Gently tap the forks against the bowl to knock of
- the excess chocolate and place each patty on waxed paper.
- 8. Chill the peppermint patties until firm, about
- 30 minutes. Makes 20 peppermint patties.
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